Photo: Jennifer Causey; Styling: Lindsey Lower 
Yield
Serves 6 (serving size: 1 cup)

Dried cranberries complement the sweet and tangy dressing on this salad, while roasted peanuts contribute a nice crunch.

How to Make It

Step 1

Bring 3/4 cup water to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Transfer to a bowl.

Step 2

Cook edamame according to package directions; drain. Rinse with cold water; drain.

Step 3

While edamame cooks, combine orange juice and next 5 ingredients (through pepper), stirring well with a whisk. Add edamame, spinach, and next 3 ingredients (through cranberries) to couscous. Pour orange juice mixture over salad; toss to coat. Sprinkle with chopped peanuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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Ratings & Reviews

Loved it!

amyjoy622
July 16, 2015
I made this exactly as is minus the chicken for a vegetarian side dish and it was delicous!

sukeedog's Review

erinslog
October 04, 2014
N/A

amyjoy622's Review

CookingDad27
October 02, 2014
Very, very yummy. I think purple onions would make a colorful substitution for the green onions.

CookingDad27's Review

sukeedog
September 15, 2014
N/A