Cinnamon-Infused Cranberry Edamame Wild Rice Salad
Experience a delightful blend of flavors and textures with this vibrant Cinnamon-Infused Cranberry Edamame Wild Rice Salad. This nutritious dish combines the nutty richness of wild rice with the sweet-tartness of plump cranberries and the satisfying crunch of edamame and walnuts, making it perfect as a light lunch or a colorful side for your favorite poultry or pork dishes. The dressing, infused with rice wine vinegar and a hint of black pepper, adds brightness to each bite. Ideal for meal prep or entertaining, this salad is not only visually appealing but also packed with vitamins and healthy fats, ensuring you feel good while enjoying a delicious meal. Whether you use leftover wild rice or pre-cooked options, this easy recipe is a winner! Recipe inspiration from Prevention magazine, Nov 2008.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Rice wine vinegar
2 tablespoons
Olive oil
2 teaspoons
Black pepper
1/4 teaspoon (freshly ground)
Cooked wild rice
1/2 cup
Fresh shelled edamame
1/2 cup (may substitute with thawed frozen edamame)
Dried cranberries
2 tablespoons
Orange juice
1/4 cup (may substitute with any juice)
Chopped walnuts
2 tablespoons
Instructions
1
1. Begin by soaking the dried cranberries in the orange juice for 20 minutes to allow them to plump. After soaking, drain and discard the juice.
2
2. In a large mixing bowl, combine the plumped cranberries, cooked wild rice, fresh or thawed edamame, and chopped walnuts. Gently mix until well incorporated.
3
3. In a separate small bowl, whisk together the rice wine vinegar, olive oil, and black pepper until emulsified.
4
4. Pour the dressing over the rice mixture and toss gently to coat all the ingredients evenly.
5
5. Let the salad sit for about 5 minutes to allow the flavors to meld, then serve at room temperature or chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the Cinnamon-Infused Cranberry Edamame Wild Rice Salad?
The main ingredients include cooked wild rice, fresh shelled edamame, dried cranberries, chopped walnuts, rice wine vinegar, olive oil, black pepper, and orange juice.
Is this wild rice salad recipe vegan?
Yes, this recipe is entirely plant-based and suitable for those following a vegan or vegetarian diet.
How long should I soak the dried cranberries?
The dried cranberries should be soaked in orange juice for 20 minutes to allow them to become plump.
Can I use frozen edamame instead of fresh?
Yes, you can substitute fresh edamame with frozen edamame, provided it is thawed first.
What type of vinegar is used for the dressing?
The recipe calls for two tablespoons of rice wine vinegar.
Can I substitute the orange juice?
Yes, the recipe notes that you may substitute orange juice with any other type of fruit juice.
How long does it take for the flavors to meld after mixing?
It is recommended to let the salad sit for about 5 minutes before serving to allow the flavors to meld.
Should I serve this salad hot or cold?
This salad can be served either at room temperature or chilled, depending on your preference.
Is this recipe good for meal prep?
Yes, this salad is ideal for meal prep as it holds up well and can be served cold.
What proteins go well with this salad?
This salad serves as a colorful side dish that pairs perfectly with poultry or pork dishes.
Are there any nuts in this recipe?
Yes, the recipe includes two tablespoons of chopped walnuts for added crunch.
Do I keep the orange juice after soaking the cranberries?
No, you should drain and discard the juice after the 20-minute soaking period.
Is this salad gluten-free?
Wild rice, edamame, cranberries, and walnuts are naturally gluten-free; however, you should always check your specific brand of rice wine vinegar to ensure it is certified gluten-free.
What magazine inspired this recipe?
The recipe was inspired by Prevention magazine's November 2008 issue.
How much wild rice is needed?
The recipe requires 1/2 cup of cooked wild rice.
Can I use pre-cooked wild rice?
Yes, using pre-cooked or leftover wild rice is a great way to make this recipe even faster.
What type of oil is used in the dressing?
The dressing uses two teaspoons of olive oil.
Is this recipe considered healthy?
Yes, it is described as a nutritious dish packed with vitamins and healthy fats.
How many ingredients are required in total?
There are 8 total ingredients required for this recipe.
Can I substitute the walnuts?
While the recipe calls for walnuts, you could likely substitute them with pecans or slivered almonds if desired.
What is the first step in the instructions?
The first step is to soak the dried cranberries in orange juice for 20 minutes.
How do I prepare the dressing?
Whisk together the rice wine vinegar, olive oil, and freshly ground black pepper in a small bowl until emulsified.
Is this salad appropriate for Thanksgiving?
Yes, one of the tags for this recipe is Thanksgiving, making it a great seasonal side dish.
Does this recipe contain cholesterol?
Based on the plant-based ingredients listed, this recipe is naturally cholesterol-free.
What gives the salad its crunch?
The satisfying crunch comes from the combination of chopped walnuts and fresh edamame.
How much black pepper should I use?
The recipe calls for 1/4 teaspoon of freshly ground black pepper.
Is this a light or heavy dish?
It is described as a light lunch or a vibrant side dish.
What flavor profile does the rice wine vinegar provide?
The rice wine vinegar adds brightness and a light acidity to the salad.
Can I add other vegetables?
While not in the original recipe, you could easily add shredded carrots or diced celery for extra texture.
Is the edamame used in the shell?
No, the recipe specifies using shelled edamame.