Edamame Salad with Fresh Blueberries

Side Dishes

Edamame Salad with Fresh Blueberries

Health-conscious party-goers will truly appreciate this salad of edamame and blueberries — two big-time superfoods. And with pecorino cheese and a blueberry vinaigrette in the mix, everyone else will agree it’s a pretty tasty side dish, as well.

What you’ll love most, though, is how convenient the recipe is. Only a fraction of the required time is hands-on. And the tossed ingredients will look and taste just fine even if you have to travel to the gathering.


10 servings

Total Time

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Test Kitchen Tips

Enhance the flavor of the fruit with blueberry syrup (stocked with jams or ice cream toppings) and juice (from the beverage aisle).

Edamame [eh-dah-MAHmeh], the Japanese word for green soybeans, are sold fresh or frozen, in pods or shelled, and raw or ready to eat. For this recipe, go with the most convenient option — you’ll still get all the incredible health benefits and nutrients.


For the vinaigrette, whisk together oil, juice, syrup, vinegar, and Dijon; season with salt and pepper.

For the salad, cook edamame according to package directions; drain. Toss edamame, while still warm, with vinaigrette; let cool 2030 minutes.

Toss together edamame, blueberries, pecorino, shallots, basil, and mint; season with salt and pepper.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 106

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 20mg 0%

Carbs 8g 2%

Fiber 2g 8%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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