Why You’ll Love This Recipe

You’ll love this Easy Edamame Salad because it’s nutritious, flavorful, and incredibly quick to prepare. Edamame provides plant-based protein, while dried cherries or cranberries add a sweet-tart bite that pairs perfectly with creamy feta. The almonds give a satisfying crunch, and fresh herbs brighten everything up. With minimal cooking and just a handful of ingredients, this is the kind of dish you can whip up any day of the week and serve alongside grilled meats, sandwiches, or as a stand-alone light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 12-ounce bag blanched shelled edamame (frozen works best)
1/2 cup dried cranberries or dried cherries (more if desired)
1/2 cup crumbled feta
2 tablespoons 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)

Directions

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.
Once cooled, add the dried cranberries or cherries, feta, olive oil, salt, pepper, garlic granules, and almonds if using. Toss well to combine.
Taste and adjust seasoning as needed.
Garnish with fresh basil or mint and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

Replace feta with goat cheese or mozzarella pearls for a different creamy element.
Add diced cucumbers, cherry tomatoes, or bell peppers for more veggies.
Use sunflower seeds or pumpkin seeds instead of almonds for a nut-free version.
Try a drizzle of balsamic glaze or lemon juice for added brightness.
For extra protein, toss in grilled chicken or quinoa.

Storage/Reheating

This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Stir before serving to redistribute the dressing. Avoid freezing, as the texture of the edamame and feta will change.

FAQs

Can I make this salad ahead of time?

Yes, you can cook the edamame and prep the ingredients in advance, then assemble just before serving for best freshness.

Can I use fresh edamame instead of frozen?

Absolutely, just cook fresh edamame the same way until tender.

What can I use instead of feta?

Goat cheese, cotija, or even shredded Parmesan are great alternatives.

Can I use other dried fruits?

Yes, dried blueberries, raisins, or chopped dried apricots also work well.

How do I make this salad vegan?

Skip the feta or use a plant-based cheese substitute.

Can I serve this as a main dish?

Yes, add protein like grilled chicken, shrimp, or tofu, or mix in grains like quinoa to make it a full meal.

Can I use flavored olive oil?

Yes, lemon or garlic-infused olive oil adds extra flavor.

Do I need to blanch the edamame if using frozen?

Most frozen edamame is already blanched. Just boil it briefly to heat through and tenderize.

Is this salad gluten-free?

Yes, it’s naturally gluten-free. Just make sure your add-ins like seasonings or nuts are certified gluten-free.

Can I make this salad without nuts?

Yes, simply omit the almonds or replace with seeds like pumpkin or sunflower seeds for crunch.

Conclusion

Easy Edamame Salad is a refreshing, protein-packed side dish that comes together quickly with minimal effort. With its mix of sweet, savory, and crunchy flavors, it’s versatile enough for everyday meals, potlucks, or as a light lunch. Whether you keep it simple or add your own twist, this salad will become a go-to favorite for warm-weather dining.