Edamame Broccoli Wild Rice Salad

About the Recipe

This hearty edamame wild rice salad combines the earthy goodness of wild rice with crunchy bell peppers, steamed broccoli and edamame. To tie everything together is a creamy blend of tahini, fresh lemon juice, and maple syrup for a slightly sweet finish.

Not only is this salad delicious but it’s also packed with nutrients. It’s rich in protein and fibre with plenty of vitamins and minerals from all the wholesome plant-based ingredients.

If you’re a fan of wild rice, you’ll love this wild rice kale salad and cauliflower wild rice soup too. If you’re craving more edamame goodness, try this edamame mango salad and edamame tofu bowl.

Whether you’re seeking a refreshing lunch option, a flavourful side dish, or vibrant addition to a potluck, this recipe has got you covered.

Now let’s get into the ingredients you’ll need, how to make it, and some helpful tips and tricks. When you’re ready to give it a try, scroll down to find the complete and printable recipe card.

Ingredient Notes

Complete list of ingredients and amounts is located in the recipe card below.

• Raisins: Any variety of raisin works or you can substitute cranberries, goji berries or currants.
• Edamame: Frozen, shelled edamame is recommend to keep it quick and easy!
• Wild Rice: Can be substituted a wild rice blend, brown rice or another grain like farro.
• Maple Syrup: This is optional to sweeten the dressing. You can substitute agave syrup, honey or for a sugar-free option, stevia or monk fruit.
• Garlic Powder: You can sub 2 grated cloves of garlic.

Alternative Dressings

• Miso Tahini Dressing
• Almond Dressing
• Peanut Dressing

Variations & Additions

Here are some variations and alternative ingredients you can consider incorporating into the salad to make it your own:

• Nuts & Seeds: Add up to 1/3 cup toasted nuts or seeds such as almonds, pumpkin seeds, sesame seeds or sunflower seeds. You can sprinkle them over top or mix them in for added flavour and texture.
• Dried Fruits: Besides cranberries or raisins, try chopped dates, dried apricots, cherries or blueberries.
• Fresh Herbs: Enhance the flavour and nutritional profile by adding up to 1/2 cup finely chopped cilantro or parsley.
• Citrus Fruits: For a refreshing twist, try segments or orange.
• Avocado: Mix in 1 diced avocado or serve sliced avocado on top.
• Roasted Vegetables: Try adding roasted veggies like carrot, sweet potato or zucchini.
• Cabbage: Add up to 1 cup shredded green or purple cabbage.

Step-by-Step Instructions

Step 1. Prepare the various ingredients for the salad:

1. Wild Rice: Cook according to the package instructions. Most wild rice will take about 45 minutes to cook.
2. Edamame: Cook according to package instructions. This should only take a few minutes. No edamame? Chickpeas work well too!
3. Broccoli: Chop into evenly-sized florets and steam for about 4 minutes on the stovetop until cooked al dente.
4. Bell Pepper: Remove the seeds and dice.

Step 2. Make the tahini dressing by adding everything to a bowl or jar and whisking or shaking to combine.

Step 3. Assemble everything in a large bowl, top with dressing and enjoy!

Expert Tips

1. Don’t Overcook the Broccoli: The broccoli should be lightly steamed until bright green and tender but still with some crunch to it. It will further soften when mixed with the dressing.
2. Make it Ahead: This recipe benefits from some time for the flavours to meld together. Try making it a few hours if not a day in advance and refrigerate until serving.
3. Cool Wild Rice Properly: Wild rice requires a longer cooking time than white or brown rice so be sure to allocate time for that to ensure it’s fully cooked until tender and chewy.

Recipe Notes

• If you’re serving as a main dish, this makes 4 servings It serves 6-8 as a side salad.
• To further stretch the recipe, you can add an additional 1 cup of cooked wild rice, in which case it will serve 6 as a main dish.
• You don’t have to be exact with the salad ingredient amounts so feel free to eyeball the wild rice, broccoli, raisins and edamame and use any size of bell pepper. I suggest measuring the dressing ingredients though.

How to Store

• Store the salad in an airtight container in the fridge for up to 3 days.
• If you store the dressing separately, the salad will keep up to 5 days.
• The dressing can be made in advance and stored up to 5 days. The consistency can be adjusted with a bit of water if it’s too thicker after storing.
• This recipe is not suitable for freezing.