It’s no secret I LOVE my greens, especially topped with some coconut bacon – yum. BIG flavourful salads are my jam, and I could easily eat them for daysss. This Roasted Edamame Salad is the spitting image of Spring. Full of colour, refreshing yet filling, and you guessed it…simple. I don’t know about you all, but this time every year is definitely my most chaotic (brow wipe).
Speaking of greens, I tried a new spot while roading last week. If you happen to be in the Vancouver area, be sure to check out Popina Canteen on Granville Island (my old hood<3). The Green Lentil, Chickpea, + Herb Salad w/ Sumac is da bomb…but be sure to mention “ixnay on the goat’s cheese-eh” for any vegans out there. I did not see that one coming! The bottom of the bowl is slathered with tasty hummus. AND the dressing is just alright too (i.e. delicious).
Seeing as Creamy Tahini dressing goes well with nearly anything, it was an easy choice when it came to topping these greens. I like to use green leafy lettuce for this recipe as it’s tender, and subtle. It really compliments all of the toppings + dressing, and makes it really easy to dig your fork into. Like butter, which would also make a great lettuce base for this salad – butter lettuce.
- 1 cup edamame, shelled – thawed if frozen
- 1/2 cup coconut bacon *see recipe notes
- 1 large head green leafy lettuce, washed & chopped
- 1 crisp apple, sliced *I used ambrosia
- 1/3 cup lightly roasted pecans
- 1/3 cup dried cherries
- grapeseed oil
- sea salt
- 1/2 cup tahini
- 1/2 cup cold water
- 3 tbsp lemon juice
- 1 tbsp grainy mustard
- 2&1/2 tsp pure maple syrup
- 1 large garlic clove, minced
- 1/2 tsp sea salt
- 1/4 cup extra virgin olive oil or grapeseed oil
*Tip…to prevent the apple slices from oxidizing (browning), soak the slices in a lemon water bath – a couple tbsp lemon juice with 1cup cold water. Drain & pat dry once ready to use.
Preheat the oven to 400*F.
Place the thawed edamame onto a baking sheet and lightly spritz with oil. Roll the baking sheet on the counter a few times so the edamame roll around in the oil (to coat).
Sprinkle with a little sea salt and place the edamame into the oven on the middle rack.
Roast for 10mins, or until lightly browning in places. *Roll the edamame around halfway through to prevent over browning one side.
Remove from the oven and cool.
To build the salad, layer the leafy greens over a large platter or plate. Drizzle some of the dressing over. Next, fan out the apple slices and nestle into the lettuce. Lastly, top with the roasted edamame, pecans, cherries, and coconut bacon.
Combine all ingredients, but the oil into a high speed blender. While blending on high, slowly drizzle in the oil.
Once thickened, pour into an airtight container and store in the fridge for at least 30mins prior to serving.
Store any leftover in the fridge. Good for 2-3days.
~ For the coconut bacon, see Cauliflower Chowder + Coconut BaconBits.