Best Roasted Edamame Salad Recipes

ROASTED EDAMAME SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
• In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
• Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
• In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes.
• Heat grill on high.
• Grill corn in husk, 10 to 15 minutes, turning once.
• Let cool.
• Remove husks.
• Cut corn from cob into a bowl; combine with remaining ingredients.
• Cover and chill in refrigerator until ready to serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

ROASTED CAULIFLOWER AND EDAMAME SALAD W/ TZATZIKI RANCH

Steps:

• Preheat oven to 425. Place the cauliflower on a sheet pan. Drizzle cauliflower with canola oil. Toss, making sure all surfaces of the cauliflower have been lightly oiled. Season cauliflower liberally with kosher salt and freshly cracked black pepper and toss to coat the seasoning evenly. Place the sheet pan in a 425 degree oven and roast for 45 minutes. Halfway through roasting, remove the pan from the oven and toss the cauliflower with a spatula so that more than one side caramelizes. While the cauliflower is roasting, make the dressing. Place all ingredients except salt and pepper into a mixing bowl. Stir to combine thoroughly. Taste, then season with kosher salt and freshly cracked black pepper as necessary. Refrigerate until ready to use. After tossing cauliflower halfway through roasting, place a medium sized pot of water on the stove over high heat and bring to a boil. Once boiling, season with a handful of kosher salt. About five minutes before the cauliflower is done, add the edemame to the seasoned, boiling water. Allow the edamame to boil for 2 to 3 minutes, until they begin to float to the top. Drain edamame immediate and place in a mixing bowl. Once the cauliflower has finished roasting, remove from oven and carefully add the hot cauliflower into the mixing bowl with the blanched edemame. Pour on a liberal amount of Tzatziki Ranch Dressing. Gently toss to evenly coat veggies with dressing, trying not to break or smoosh the roasted cauliflower. Taste the salad and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Enjoy immediately or chilled! FoodPornDaily Original Recipe, © 2008.

ROASTED EDAMAME SALAD ALTON BROWN

Steps:

• Preheat the oven to 400 degrees F. Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.