Wild Rice and Edamame Salad

Prep-ahead grain salads are simple to make, and can be a great weekday staple for an easy lunch or dinner.

In addition, they keep well in the refrigerator for a few days, meaning you can make a batch on the weekend and have a ready-made meal at your fingertips all week long.

Related recipe: Ginger Miso Dressing

NOTE: I recommend making a double batch of the Ginger Miso Dressing. If you have extra, you can use it for green salads throughout the week. 

  • wild rice blend
  • wild rice edamame salad
  • edamame recipe
  • wild rice edamame salad

Serves 4-6


  • 1 cup wild rice blend, rinsed
  • Double batch of Ginger Miso Dressing (see link in the recipe intro)
  • 6 radishes, sliced thinly with a sharp knife or mandoline
  • 3 cups of kale, stems removed and sliced into ribbons
  • 3 carrots, peeled into strips
  • 1 bunch scallions, thinly sliced (green and white parts)
  • 1 cup frozen edamame (shelled), cooked according to package instructions
  • 1/3 cup toasted sunflower kernels
  • Flaky sea salt (i.e. Jacobsen’s Salt Company) and ground pepper, to taste


  • 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.



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