Edamame Walnut Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 0 mins

Young green soybeans are the base of a tasty and nutritious salad.

This delicious side dish was developed by Elizabeth Karmel of the website www.GirlsattheGrill. It is a perfect complement to grilled pork chops.


1/2 teaspoon Dijon mustard
2 tablespoons balsamic vinegar or wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon grated, peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon pepper
4 navel oranges, peeled and sectioned
12 ounces shelled cooked edamame
1/2 cup walnut halves, toasted


  1. Prepare a vinaigrette by combining mustard, vinegar, olive oil, ginger, salt, sugar and pepper. Whisk together until emulsified.
  2. Combine orange sections, edamame and walnuts. Toss with vinaigrette.

 Adapted from Simply Soycourtesy of The Soyfoods Council



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