Cranberry Edamame Wild Rice Salad

Bright, wholesome, and bursting with flavor, this Cranberry Edamame Wild Rice Salad is the perfect blend of hearty grains, vibrant veggies, and a zesty homemade dressing. Featuring nutty wild rice, protein-packed edamame, sweet dried cranberries, and toasted slivered almonds, this dish strikes the ideal balance of textures and tastes. Tossed in a tangy orange-maple vinaigrette, every bite is infused with citrusy sweetness and a hint of Dijon mustard for a sophisticated twist. Ready in under an hour, this salad is as versatile as it is delicious, making it an excellent choice for holiday gatherings, meal prep, or a refreshing side dish. Serve it chilled or at room temperature and watch it steal the spotlight at any table. Keywords: wild rice salad, cranberry edamame salad, healthy side dish, festive salad, orange vinaigrette dressing.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 3 cups water
• 0.5 teaspoon salt
• 1.5 cups edamame (shelled, cooked)
• 0.75 cup dried cranberries
• 0.5 cup slivered almonds (toasted)
• 3 scallions (sliced thinly)
• 0.25 cup orange juice (freshly squeezed)
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped)

Directions

Step 1

Rinse the wild rice under cold running water in a fine-mesh sieve.

Step 2

In a medium saucepan, combine the wild rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 40-45 minutes or until the wild rice is tender and the grains have started to split. Drain any excess water and set aside to cool.

Step 3

While the rice is cooking, prepare the dressing. In a small bowl, whisk together the orange juice, olive oil, maple syrup, Dijon mustard, apple cider vinegar, and black pepper until well combined. Set aside.

Step 4

Toast the slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.

Step 5

In a large mixing bowl, combine the cooked wild rice, edamame, dried cranberries, toasted almonds, and scallions.

Step 6

Pour the dressing over the rice mixture and toss until everything is evenly coated.

Step 7

Sprinkle the chopped parsley over the salad and gently mix. Adjust seasoning with additional salt and pepper, if needed.

Step 8

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Step 9

Serve cold or at room temperature as a side dish or light entree.

Nutrition Facts

Serving size	(1525.6g)

Amount per serving	% Daily Value*
Calories	2080.3

Total Fat 88.9g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1403.2mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 41.3g	0%
Total Sugars 98.9g
Protein 72.4g	0%

Vitamin D 0IU	0%
Calcium 438.9mg	0%
Iron 12.9mg	0%
Potassium 2537.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 13.3%

Carbs: 49.9%