Roast Cranberry Edamame Feta Salad

• Produce

  • 1/2 cup Cranberries, roast
  • 2 cups Edamame

• Condiments

  • 1 tsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon, ground

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 1/4 cup Feta cheese

• Other

  • 2 cups Of cranberries, washed and de-stemed

Found on natashalh.com

Ingredients

• 2 cups of cranberries, washed and de-stemed
• 1 teaspoon coconut oil
• 1 teaspoon maple syrup (optional)
• ½ teaspoon ground cinnamon
• ½ cup roast cranberries
• 2 cups shelled edamame (an 8 oz frozen bag is two cups!), prepared
• ¼ cup feta cheese

Directions

• Preheat your oven to 400º Farenheit and line a rimmed baking sheet with a silicone mat or parchment paper.
• Toss the cranberries, coconut oil, cinnamon, and maple syrup, if using, to coat the cranberries and then place them in a single layer on the prepared baking sheet.
• Roast the cranberries on the middle rack until theyve split open and have visibly lost some volume. Dont let them turn to piles of goo, though! They should roast for about 8-10 minutes.
• Drain the cooked edamame.
• Combine the edamame, about ½ cup of roast cranberries, and the feta cheese in a bowl and serve hot or chilled.