Introduction

This Easy Edamame Salad is a fresh and flavorful dish perfect for a quick lunch or a vibrant side. Packed with protein-rich edamame, tangy cranberries, and creamy feta, it’s a delightful blend of textures and tastes that comes together in minutes.

A white bowl filled with a salad made of bright green edamame beans, scattered with small chunks of white cheese and dark dried cherries. The edamame beans create the base layer, with the white cheese and cherries randomly mixed throughout. A gold spoon is placed in the bowl, slightly buried in the salad, with a black and white checkered cloth in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 12-ounce bag blanched shelled edamame (frozen is fine)
1/2 cup dried cranberries or dried cherries, more as desired
1/2 cup crumbled feta
2 tablespoons good-quality extra virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic granules
1/4 cup sliced or slivered almonds (optional)
2 tablespoons fresh basil or mint for garnish (optional)

Instructions

Step 1: Bring 6 cups of salted water to a boil. Add the edamame and cook for 5-7 minutes until tender. Drain and transfer to a bowl to cool completely.
Step 2: Once the edamame has cooled, add the dried cranberries or cherries, crumbled feta, olive oil, sea salt, black pepper, and garlic granules to the bowl. Toss everything gently to combine.
Step 3: Stir in the sliced almonds if using. Taste the salad and adjust salt and pepper as needed.
Step 4: Garnish with fresh basil or mint if desired and serve immediately for the best flavor and texture.

Tips & Variations

For a nuttier flavor, toast the almonds lightly before adding them to the salad.
Swap feta for goat cheese for a creamier texture.
Add a splash of lemon juice or balsamic vinegar for extra brightness.
Mix in chopped cucumber or bell peppers for extra crunch and color.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors meld over time, but the almonds may soften, so consider adding them fresh before serving again. Serve chilled or at room temperature.

How to Serve

A white bowl filled with a bright green edamame salad mixed with small chunks of white feta cheese and dark purple dried cherries scattered evenly throughout. The salad appears fresh and lightly coated with a hint of oil, creating a slight shine on the edamame beans. A gold spoon is placed inside the bowl on the right side, partially inserted into the salad. The bowl sits on a black and white checkered cloth, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame works well but may require a slightly shorter cooking time. Just boil them until tender, then proceed with the recipe.

Is this salad suitable for a vegan diet?

The traditional recipe includes feta cheese, which is not vegan. You can substitute it with a plant-based cheese or simply omit it to keep the salad vegan-friendly.

Easy Edamame Salad Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

This Easy Edamame Salad is a fresh and nutritious dish featuring tender blanched edamame, tart dried cranberries, creamy feta cheese, and crunchy almonds tossed in a flavorful olive oil dressing with garlic and herbs. It’s perfect as a light lunch or a healthy side dish, ready in just a few minutes.

Author: Dana
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

1 12-ounce bag blanched shelled edamame (frozen)
1/2 cup dried cranberries or dried cherries (more as desired)
1/2 cup crumbled feta cheese
1/4 cup sliced or slivered almonds (optional)
2 tablespoons fresh basil or mint for garnish (optional)

Dressing and Seasoning

2 tablespoons good-quality extra virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic granules

Instructions

Cook the Edamame: Bring 6 cups of salted water to a rolling boil in a pot. Add the shelled edamame and cook for 5-7 minutes until tender but still vibrant green. Then, drain and transfer the edamame to a bowl to cool completely.
Combine Salad Ingredients: Once the edamame has cooled, add the dried cranberries, crumbled feta, sliced almonds if using, olive oil, sea salt, black pepper, and garlic granules into the bowl.
Toss and Adjust Seasoning: Toss all the ingredients well to evenly coat everything with the olive oil and seasonings. Taste the salad and adjust salt and pepper to your preference for the perfect flavor balance.
Garnish and Serve: Garnish with fresh basil or mint leaves if desired for a pop of freshness and color. Serve immediately for the best taste and texture.

Notes

Use frozen shelled edamame for convenience and quick cooking.
Can substitute dried cherries for dried cranberries depending on your flavor preference.
Almonds add extra crunch but can be omitted for a nut-free version.
This salad can be made a few hours ahead and kept chilled; toss again before serving.
For added protein, consider mixing in some cooked quinoa or chickpeas.

Keywords: edamame salad, easy salad, healthy salad, vegetarian salad, feta cheese salad, quick salad recipe