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Warm spinach and white bean salad recipe.
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Warm Spinach and White Bean Salad

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: sauteed spinach salad, Warm spinach and white bean salad, warm spinach salad, White bean salad
Servings: 4
Author: Lisa Bryan

Equipment

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) to taste
US - Metric

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.
    Step one of spinach and white bean salad: cook the fennel.
  • Warm the white beans. Add the white beans and cook for another minute, gently stirring in the fennel-garlic oil.
    Step two of spinach and white bean salad: add the beans.
  • 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.
    Step three of spinach and white bean salad: add the spinach.
  • 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.
    Step four of spinach and white bean salad: add the spinach.
  • Serve. Serve the salad warm and garnish with fennel fronds, if desired.
    How to make a warm spinach and white bean salad.

Notes

  • 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

Calories: 332kcal | Carbohydrates: 29g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 158mg | Potassium: 898mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3437IU | Vitamin C: 15mg | Calcium: 194mg | Iron: 5mg