Cranberry Edamame Wild Rice Salad

READY IN: 5mins
Recipe by jenne

A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.

Top Review by Wish I Could Cook

So good! This is a really tasty salad! I accidently made it with peas because the bag of frozen edamame that I know I had in the freezer somehow disappeared. But peas turned out to be an excellent sub. I loved the variety of textures and the rice vinegar added a lovely flash of tangy zip. I think this salad is going on the Thanksgiving table this year!

Ingredients Nutrition

  • 2 tablespoons rice wine vinegar
  • 2 teaspoons olive oil
  • 14 teaspoon black pepper
  • 12 cup cooked wild rice
  • 12 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
  • 2 tablespoons dried cranberries
  • 14 cup orange juice (may sub any juice)
  • 2 tablespoons chopped walnuts


  1. In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
  2. Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.

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