Directions

• Step 1

  First, prepare the Ginger Miso Dressing (see recipe link in the intro) and set aside.

  I recommend making a double batch so you'll have enough dressing for the salad, and some extra for other salads throughout the week.

• Step 2

  Cook the wild rice blend according to package instructions. I like to cook mine in the rice cooker, using the "brown rice" setting. Set aside and let cool.

• Step 3

  While the rice is cooking, cook the frozen edamame according to package instructions. Basically, you'll be dropping the frozen edamame beans into boiling water and reducing to a simmer. They only take a few minutes to cook. Once cooked, drain the beans and set aside.

• Step 4

  To assemble the salad, add a few tablespoons of dressing into a large mixing bowl, then add the grains, edamame, and the rest of the ingredients. Toss gently with a rubber spatula. Taste as you go along, and add more dressing if needed.

• Step 5

  To serve, garnish with the sunflower kernels and flaky salt (if needed). You may not need the salt since the miso from the dressing has a fair amount of salt already.

• Step 6

  Serve immediately, or store in the refrigerator for up to 3 days. Before serving, let the salad sit on the counter for awhile to come up to room temperature. Drizzle with extra dressing if needed.