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

Jessica Cox
Recipe by Cooking Light

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

Nutrition Facts

272 calories; fat 9.7g; saturated fat 1.4g; mono fat 5.1g; poly fat 1.5g; protein 22g; carbohydrates 27g; fiber 5g; cholesterol 44mg; iron 2mg; sodium 374mg; calcium 45mg.