This warm, sautéed spinach and white bean salad is simple yet savory, nourishing, and the kind of salad that actually sounds good when it’s chilly outside.
Why You’ll Love This Warm Spinach Salad
During the fall and winter, salads aren’t always top of mind. That’s because salads are often served cold… and who wants to eat a cold salad when it’s cold outside? But as someone who craves salads year-round, I’m always conjuring up new warm salad ideas. My warm sweet potato salad (with lentils and dried cranberries) is a personal favorite, as well as my warm German potato salad (with bacon and a tangy Dijon dressing). But if you’d like something greener and lighter, this warm spinach salad with fennel, garlic, white beans, Gorgonzola cheese, and walnuts is perfect! Here are a few more reasons to love it:
- It’s a one-pan dish: Everything sautés very quickly in one pan! If you’ve made my sautéed spinach recipe, it’s simply a heartier, more salad-y version of that.
- It’s simple yet flavorful: The fennel adds a subtle anise note, the walnuts add crunch, and the Gorgonzola adds a tangy richness that makes this feel elevated. And if you like a little spice, add in the optional red pepper flakes!
- It’s a great starter or side dish: You can serve this salad with a variety of mains, from chicken to pork and salmon. Scroll below for some of my favorite pairings!
Spinach and White Bean Salad Ingredients
- Fennel bulb: I like to slice the fennel thinly for subtle sweetness and delicate crunch once softened. And don’t toss the fronds, they’re my favorite for a beautiful garnish.
- White beans: Cannellini or Great Northern beans work perfectly here. If I have some extra time and want the beans a bit firmer, I’ll cook the beans from scratch! More tips on that below.
- Spinach: I like using baby spinach, as that’s what I typically have on hand. But you can also use larger spinach leaves.
- Aromatics: Fresh garlic, plus a squeeze of fresh lemon juice at the end brightens everything up. I also add a pinch of red pepper flakes to add a contrasting flavor.
- Gorgonzola cheese: My favorite blue cheese for adding tangy richness. If you’re dairy-free, just omit this!
- Walnuts: I love walnuts for crunch and a nutty contrast to the creamy beans and cheese. But you could easily swap in your favorite nuts or seeds.
Find the printable recipe with measurements below.
How To Make This Spinach White Bean Salad
First, soften the fennel. Heat the olive oil in a large skillet over medium heat, then add the sliced fennel and cook for about 3 to 4 minutes until it’s slightly translucent and tender. Then stir in the garlic and let it cook just until fragrant, about 30 seconds.
Next, warm the white beans. Add them straight to the skillet and gently stir, so they soak up all that fennel-garlic goodness.
Then comes the spinach. I toss it in and stir for about a minute, just until it’s lightly coated in oil and barely starting to wilt. Be careful not to overdo it, since it continues to soften once it’s off the heat.
To finish, just remove the pan from the heat and stir in lemon juice, salt, black pepper, and red pepper flakes. Then gently fold in the Gorgonzola and walnuts. I like to serve it right away while it’s still warm with a sprinkle of fennel fronds on top for a fresh pop of green. It’s a small addition, but I love how it elevates the presentation!
What to Pair with this Salad
I often serve this salad alongside baked pork chops, baked chicken, or baked salmon. It pairs especially well with oven-based mains because you can roast your protein while quickly sautéing the salad on the stovetop. The perfect effortless dinner! I also love including this salad as a side dish in a holiday spread or a cozy dinner party menu.
My Cooking Tips
- Don’t let the extra fennel go to waste! I like to include it in my pork meatballs or layer it on top of slow-roasted salmon with citrus and herbs (my favorite for dinner parties!). If I want something simple, I’ll shave it raw into an orange fennel salad with avocado and a white wine vinaigrette for a bright side dish later in the week.
- For firmer white beans, cook them from scratch. I soak them overnight in salted water (about 1 tablespoon of salt per quart), so they’re creamy on the inside, while keeping the skins intact. Then, I simmer them gently, just until tender but still slightly firm in the center, so they hold their shape in this salad.
- Toast the walnuts. If I have a few extra minutes, I’ll lightly toast the walnuts in a dry pan, which gives them a warm, toasted flavor!
Best Storage Option
Because this is a warm salad with delicate greens, it’s best enjoyed right after cooking. But leftovers can be stored in the fridge for up to 2 days. The spinach will soften further, but the flavors are still delicious!
More Warm Salads Ideas
- Warm Cauliflower and Prosciutto Salad
- Roasted Radish Salad
- Roasted Delicata Squash, Pear, and Pomegranate Salad
- Warm Sweet Potato Noodles, Cabbage, and Lentil Salad
If you make this spinach white bean salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my email community here.
Description
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ fennel bulb, thinly sliced (fronds reserved for garnish, optional)
- 2 garlic cloves, minced
- 1 (15-ounce) can white beans , drained and rinsed
- 5 ounces baby spinach
- 1 to 2 teaspoons fresh lemon juice
- kosher salt and freshly ground black pepper, to taste
- ⅓ cup crumbled Gorgonzola cheese
- ½ cup roughly chopped walnuts
- red pepper flakes (optional)
Instructions
- Soften the fennel. Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 3 to 4 minutes, stirring occasionally, until softened and slightly translucent. Add the garlic and stir for another 30 seconds.
- Warm the white beans. Add the white beans and cook for another minute, gently stirring in the fennel-garlic oil.
- Wilt the spinach. Add the spinach and stir for about a minute, until it's just coated in oil and barely starts to wilt down. Try not to over-wilt it, as it will continue to soften after it's removed from the heat.
- Finish the salad. Remove the skillet from the heat and add the lemon juice, salt, black pepper and red pepper flakes (if using). Gently stir in the gorgonzola and walnuts.
- Serve. Serve the salad warm and garnish with fennel fronds, if desired.
Lisa’s Tips
- Candied pecans would also be a great substitute for the walnuts.
- This has 4 servings, if serving as a side salad. If you want to enjoy it for a full meal, it’s probably closer to 2 servings.
- What to make with the remaining half of a fennel bulb? Try my fennel and pork meatballs or slow roasted salmon. Both of those recipes use half a fennel bulb!
Nutrition
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Behind The Scenes
This photo was from my first recipe test, and after tasting this, I decided that it needed more walnuts, more gorgonzola cheese, and a sprinkle of red pepper flakes. I also got the idea to add the fennel fronds on top, for some fun texture and presentation bonus points. It’s always fun to look back and see how a recipe started… and where it eventually ended up!
