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.
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Recipe Information
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)
Instructions
Rinse the wild rice under cold running water in a fine-mesh sieve.
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.
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.
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.
In a large mixing bowl, combine the cooked wild rice, edamame, dried cranberries, toasted almonds, and scallions.
Pour the dressing over the rice mixture and toss until everything is evenly coated.
Sprinkle the chopped parsley over the salad and gently mix. Adjust seasoning with additional salt and pepper, if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature as a side dish or light entree.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 98.9 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2538 mg | 54% | |
*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.
