This is a sponsored post written by me on behalf of Pompeian, all recipes and opinions are my own.
Did you know that May is National Salad and Vinegar month? In honor of these two versatile ingredients I am sharing this amazing, tasty and healthy Edamame Salad with Chia Vinaigrette.
In the summer months it gets hot here in Florida, I mean HOT! Which means some days I will do anything to avoid turning on the oven, but that doesn’t mean I don’t still crave something yummy to eat. One of my favorite things to make when the temperatures rise is salad. I’m not talking just some lettuce with a few chopped veggies thrown in, I m talking about a hearty, fill you up salad.
Edamame, garbanzo beans, artichoke hearts, red onion and dried cranberries are tossed in a lightly sweet chia vinaigrette to make this quick, delicious, filling salad. It makes a great lunch whether you are at home or at work and is the perfect side dish for those summer grilling nights. A friend of mine shared this salad with me a couple of years ago and this is my interpretation of her recipe. If you’re a fan of veggie salads, then you are going to love this edamame salad, I hope you’ll enjoy it too!
Edamame Salad
Prep
Cook
Total
Yield 10 -12 servings
Ingredients
- 1/4 c Pompeian Extra Virgin Olive Oil
- 1/4 c Pompeian Red Wine Vinegar
- 1/4 c chia seeds
- 1 Tbs soysauce
- 1 Tbs honey
- 1 16 oz pkg edamame, frozen
- 1 15.5 oz can garbanzo beans
- 1 6 oz jar marinated artichoke hearts, drained & chopped
- 1 c dried cranberries
- 1/4 c red onion, diced
Instructions
- To make the vinaigrette, in a small bowl whisk together the olive oil, red wine vinegar, chia seeds, soy sauce and honey.
- Add the edamame to a large bowl add microwave on high for 2 1/2 - 3 minutes, let cool 2-3 minutes, then rinse in cold water.
- Add the garbanzo beans, artichoke hearts, cranberries and red onion to the edamame.
- Drizzle with the vinaigrette and toss to coat.
- Serve immediately or chill for 2-3 hours before serving.
Courses salad, side dish
For the dressing in this hearty salad I used Pompeian’s classic Red Wine Vinegar, which just happens to be America’s best selling red wine vinegar. It is a blend of premium domestic red wine vinegar with imported, aged Spanish wine vinegar which produces a rich-looking, rich-tasting vinegar.
Pompeian offers several varieties of Red Wine Vinegar to choose from Red Wine Vinegar, Roasted Garlic Infused Red Wine Vinegar, Pomegranate Infused Red Wine Vinegar, Blueberry Pomegranate Infused Red Wine Vinegar, Açai Pomegranate Infused Red Wine Vinegar, White Wine Vinegar and Sherry Aged Wine Vinegar.
Have you tried any of these varieties yet? I can’t wait to try them all! What’s your favorite way to cook with vinegar, are you a marinade fanatic, salad lover or sauce creating pro? I’d love to hear how you are using it and what your favorite type of vinegar is! Find out more about about Pompeian Vinegars. #DressingItUp #PantryInsiders
This is a sponsored post written by me on behalf of Pompeian.
Hungry for more salad? Why not try one of these:
Zainab @ Blahnik Baker says
This is so creative!! I love the use of chia and the edamame 🙂
Emily says
Thanks Zainab, I just know you are going to love this salad 🙂
Ashley | Spoonful of Flavor says
Now this is one refreshing salad! I absolutely love the addition of the chia seeds to the vinagrette, great idea, Emily! I love using Pompeian in my salad dressing. It is always so fresh and flavorful. Pinned!
Emily says
Me too Ashley, thanks for pinning!
Carrie @Frugal Foodie Mama says
Wow! What a creative salad! I just love the addition of edamame and cranberries in this- yum! 🙂
Emily says
Thanks Carrie, I know it may sound a bit different, but these flavors together are so addictive!
Tanya Schroeder says
This is one of those recipes where I could eat a lot, but not feel guilty! It’s gorgeous too! Pinning for sure!
Emily says
Definitely Tanya, thanks for pinning!
Julie @ This Gal Cooks says
What a creative salad, Emily! This would be great for me to pack and take to work for lunch.
Oh and I know how hot it gets in Central FL! WHOA! I do not miss that heat. 🙂
Emily says
It really would be Julie, it only gets better as it marinates.
Deb@ Cooking on the Front Burner says
Emily, I love the flavors you have going on in this salad – it doesn’t get as hot as FL here in MN but I still don’t like turning the oven on at times!
Emily says
thanks Deb, I hope you’ll enjoy it too 🙂
Claire @ A Little Claireification says
You know I am coming at ya’ from right here in Central FL and oh my gosh this looks so delicious, Emily!! We love edamame and this would be refreshing and wonderful for lunch (or NOW) any given day!! Pinned!!
Emily says
Thank you Claire, I hope you’ll try it soon, it is delicious!
Kelly says
This salad looks wonderful Emily! Salads are my go-to meal during the warmer months too and I love the sound of the chia seeds in the vinaigrette with the edamame and cranberries 🙂 Pinned!
Emily says
I just know you are going to love it too Kelly 🙂
shashi @ runninsrilankan says
I think I might have to ignore the “10-12 servings” and dig right in! Yum!
Emily says
Oh thats just a suggestion of course 🙂 I probably ate it in half of that, since I had it for lunch a few days last week. I hope you enjoy it Shashi!
Linda Warren says
Love this salad idea and being a Floridian myself I will definitely be making this during the coming months. Great idea to add Chia Seeds. I am always trying to put them in everything. Thanks for sharing on Two Cup Tuesday. Pinned for later.
Emily says
Thanks Linda, I am completely obsessed with chia myself, I hope you enjoy this salad as much as I do 🙂