Cook rice as directed on packages; dice celery and green onions.

Combine cooked rice, edamame, cranberries, pecans, celery, and onions together in a large bowl.

In a small bowl, whisk together the orange juice, vinegar, olive oil, honey, salt, and pepper. Add to the bowl of rice and toss well until evenly coated.

Serve at room temperature over a bed of spinach, or chill until ready to serve.