Marinated Edamame Salad

with Roasted Cauliflower, Toasted Cashews & Apple

Easy | 30 min

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Contains: Cashews, Mustard, Soy, Sulphites, and Walnuts.

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Sesame, Shellfish, and other Tree Nuts.

What We'll Send

Red Onion Diced 3/8"
Whole Cashews
Arugula
Grainy Mustard
Apple Cider Vinegar
Walnut Oil
Maple Syrup
Bite Size Cauliflower Florets
Red Pepper Flakes
Edamame
New Zealand Royal Gala Apple
Lemon
Italian Parsley
Spice Blend
Ground Sumac, Za'atar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 796
Fat 56g
Protein 28g
Carbohydrates 58g

Cooking Directions

1

Roast Cauliflower
- Turn oven on to 425°F.
- Line a baking sheet with foil.
- Toss cauliflower on baking sheet with 2 tbsp. olive oil, spice blend and salt and pepper to taste.
- Place in oven and set a timer for 18 minutes.
- When timer goes off, add cashews and toss with cauliflower.
- Roast for 6–10 minutes, until cauliflower is tender and cashews are toasted.

2

Prepare Ingredients
- Wash arugula, lemon, apple and parsley.
- Zest lemon and cut in half.
- Pick and chop parsley leaves.

3

Prepare Dressing
- In a large bowl, whisk together maple syrup, walnut oil, grainy mustard, and apple cider vinegar.
- Season with each of the following to taste: red pepper flakes, lemon zest, half of the lemon juice, salt and pepper.

4

Cook Edamame
- Bring 2 litres of water to a boil in a large pot.
- Add edamame and cook for 2 minutes, or until bright green and tender.
- Drain in a fine mesh sieve and run under cold water.

5

Finish Salad
- Cut apple into quarters and remove stem and core.
- Slice apple into 1/4 thick pieces.
- Add apple, parsley and red onion to mixing bowl from Step 3 and toss to coat.
- Add arugula and edamame and stir to combine.

6

Serve
- Portion salad into bowls.
- Top with roasted cauliflower and cashews.
- Serve with remaining lemon cut into wedges and squeezed over cauliflower to taste.
- Enjoy!

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