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Spinach and Edamame Salad

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

 
I love salads, but sometimes I get in a salad rut. I tend to make the same old salads, which can get boring. I was looking for some salad inspiration on Tasty Kitchen and came across Bev Weidner’s Spinach and Edamame Salad. Spinach salads are my favorite and this one is loaded with nutritious and delicious ingredients. I couldn’t wait to make it for lunch. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

To make the salad you need: spinach, edamame, chickpeas, dried cranberries, pepitas, carrots, lemons, olive oil, salt, and pepper. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Cook the edamame according to package ingredients. I used edamame in the pod, but if you can find shelled edamame—it will save you some time. Both will work. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Drain the edamame and let cool for about 5 minutes. I had to remove the edamame from the pods, but if you are using shelled, you’re good to go. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

In a large bowl, combine edamame and chickpeas. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Add the pepitas, carrots, and dried cranberries. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Toss all of the ingredients together. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

In a small jar, combine lemon, olive oil, salt, and pepper. Shake until well combined. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Voila, you have a light lemon dressing. It’s that easy!

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Arrange spinach on a plate and top with the edamame mixture. Drizzle the salad with lemon salad dressing. 

 
 
 
Tasty Kitchen Blog: Spinach and Edamame Salad. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Bev Weidner of Bev Cooks.

Grab a fork and dive in. 

This salad is pretty much perfection. It is fresh, easy to make, and good for you. I love the bright colors that top the bed of spinach. The carrots and pepitas add a nice crunch, while the chickpeas and edamame add a bit of creaminess in every bite. The dried cranberries add the perfect amount of sweetness. You can use whatever salad dressing you like but I highly recommend the lemon olive oil dressing. It is light and refreshing and doesn’t overpower the simple flavors in the salad. This salad keeps well, so make a big salad and put it in the refrigerator for later in the week. It is good every time! 

Thanks Bev for introducing me to this fantastic salad. It is a new favorite at our house. Make sure you visit Bev’s blog, Bev Cooks, for other tasty recipes. She is always cooking up something delicious and can always put a smile on your face. 

 
 

Printable Recipe

Spinach and Edamame Salad

See post on Bev Weidner’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

You’re probably going to grow a cape when you eat this.

Ingredients

  • 1 bag (10 Oz. Size) Frozen Edamame
  • 1 can (14.5 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 cup Dried Cranberries
  • ½ cups Pepitas
  • 2 whole Carrots, Finely Sliced
  • 2 whole Lemons, Juiced
  • ½ cups Extra Virgin Olive Oil
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 10 cups Baby Spinach, Divided

Preparation Instructions

Cook the edamame in boiling water according to package directions. Drain. Once cooked, let cool about 5 minutes.

In a large bowl, toss the edamame with the chickpeas, dried cranberries, pepitas and carrots.

In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

Arrange about 2 cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and … lunch!

Note: You can use whatever dressing you prefer. I just happen to be obsessed with straight-up lemon.

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

16 Comments

Comments are closed for this recipe.

Ashley @ Wishes and Dishes on 4.13.2012

I am not a salad person but this one I would definitely eat! I also love the idea for the easy dressing.

Iris on 4.5.2012

Pacific Sun makes a Meyer Lemon Olive Oil — my very favorite! This salad dressing reminded me of it.

L-Dub on 4.4.2012

Love the nail polish color!! What is it? Can’t wait to make salad!l

Red Rock Noodle Bar on 4.4.2012

Wow i tried it this morning and it tastes good! Thanks for this :)

MotorCityMich on 4.3.2012

I don’t have pepitas, but I do have almond slivers, so I’m thinking toasted almond substitute and I’m good to go!

Yum!

Profile photo of Bev Weidner

Bev Weidner on 4.3.2012

GARSH, MARIA!

Thanks so much for making this! <3

Tina on 4.2.2012

Lovely looking salad! I would probably cut the olive oil way down (like maybe to 2Tbsp?), add some grilled chicken and call it dinner. Beautiful photos, too! No wonder your Instgram photos are always so great.

Martha on 4.2.2012

This salad looks beautiful (and I bet it tastes even better), but be careful if you are watching your calories. If the yield is 4 servings the per serving calorie count is about 650- ouch!

Deanna on 4.2.2012

Looks can be deceiving!! Before you indulge too much into the edamame, you need to google it. It’s not as good for you as you might think.

molly stillman on 4.2.2012

this looks SO good and so healthy!

Heather (Heather's Dish) on 4.2.2012

the colors are so beautiful…it just screams “EAT ME!”

[email protected] on 4.2.2012

I love this, the flavors and textures sound perfect for a refreshing spring salad…and jazz it up!

Yogamama on 4.2.2012

Thanks Bev and Maria, this looks delish!

The Mrs @ Success Along the Weigh on 4.2.2012

This looks like the perfect spring salad! Yum!

Sandi ~ LoveFromCapeCod on 4.2.2012

Oh…. My GOODness this looks SOOOO Delicious!! ~*~*~*~* (and your photography is stunning and mouthwatering!) I can see this on our table this week. (Thank you ever so much for this yummy (and healthy) recipe) with a smile from Cape Cod, ~Sandi

Melissa on 4.2.2012

I love this. Making chickpeas and beans with dried fruit is a favorite of mine. I like apple cider vinegar in the dressing too. It looks almost too beautiful to eat, almost! :)