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Cranberry Edamame Salad

• 1 Carrot, medium thin or grated
• 1/3 cup Cranberries, dried
• 1 cup Edamame
• 3 cups spinach
• 1 Carrot ginger dressing
• 1/3 cup Almonds, roasted unsalted

1. If using frozen edamame, heat in a pan for 3-5 minutes until cooked.
2. Remove stem from kale and chop small.
3. Add all of ingredients to a large salad bowl with cooked edamame – toss with dressing and serve!

Cranberry Edamame Salad_vertical

Recipe and Photo Credit:

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