Overhead view of a colourful wild rice and vegetable salad with edamame and raisins.

Edamame Broccoli Wild Rice Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

This healthy, protein-packed wild rice and broccoli salad is a great dish to make ahead of time. It works beautifully as a side dish or can stand alone as a nutritious and satisfying entree.



For the Salad

  • 2 cups cooked wild rice
  • 1 bell pepper, de-seeded and diced
  • 1/2 cup raisins or dried cranberries
  • 2 cups shelled edamame, cooked
  • 4 cups broccoli, cut into bite-sized florets and lightly steamed
  • sea salt and pepper, to taste
  • dash of hot sauce, if desired

For the Dressing


  1. Add all salad ingredients to a large mixing bowl and mix well.
  2. Whisk the tahini dressing ingredients together in a small dish or shake in a jar, adding water 1 tbsp at a time until you reach your desired consistency. Its should be creamy but pourable.
  3. Add the dressing to the salad and mix well.
  4. Serve right away or store in the fridge in a container for up to 4 days.


The nutritional information listed below is if you make 4 servings out of this. For 6 servings, each serving would provide 298 calories, 8.4 grams of fat, 14.6 grams of protein and 42 grams of carbohydrates.

To make this recipe stretch further, you can add an additional 1 cup of cooked wild rice. I’ve made it with 2 cups and 3 cups and both are good! If you’re adding 3 cups of rice, you’ll definitely get 6 servings out of this.

Maple syrup can be reduce or omitted if you prefer a sugar-free dressing. If omitting, add a bit of extra lemon juice.


  • Serving Size: 1
  • Calories: 426
  • Fat: 12 g
  • Carbohydrates: 63 g
  • Protein: 22 g

Keywords: wild rice salad, cold rice salad