Cook the edamame according to package instructions. Add the broccoli to the edamame for the last minute of cooking so that it is bright and lightly softened. Drain the edamame and broccoli and run under cold water in the strainer to cool.
Place the cooled and drained edamame and broccoli into a large mixing bowl and add the kale, spinach, carrots, blueberries, grapes, walnuts, and sunflower seeds. Toss to combine.
In a small mixing bowl, add the orange juice, oil, vinegar, maple syrup, lemon juice, salt and pepper and whisk together to combine. Pour the dressing over the salad* and toss to coat.
*If not serving the salad all at once, store the dressing separately and add to each serving as needed. Each 2 cup serving of salad with get about 1 ½ tablespoons of dressing.