A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.
Heat oven to 425 degrees. Arrange edamame on a baking sheet and drizzle with oil. Season with salt. Roast, stirring occasionally, until crisp and golden, 20 to 22 minutes. Let cool. Toss with cranberries.
For a shortcut, substitute 3/4 cup store-bought roasted edamame for the homemade. Store in an airtight container for up to 5 days.