Do spinach and beans go together?

Yes. Spinach and white beans pair very well because the tender greens balance the creamy beans. Also, garlic, lemon, fennel, and cheese add layers of savory and fresh flavor.

What are the ingredients for a warm spinach salad?

This version uses spinach, white beans, fennel, garlic, olive oil, lemon juice, Gorgonzola, and walnuts. Additionally, salt, black pepper, and optional red pepper flakes round out the flavors.

What are the ingredients for a warm bean salad?

A warm bean salad usually starts with cooked beans plus vegetables, greens, oil, and something acidic. Here, white beans combine with fennel, spinach, garlic, lemon, Gorgonzola, and walnuts.

What is the best recipe for white bean salad?

A good white bean salad balances creamy beans with acidity, fresh vegetables, and contrasting texture. This Warm Spinach and White Bean Salad does that with lemon, fennel, spinach, tangy cheese, and crunchy walnuts.

Warm Spinach and White Bean Salad Recipe : Easy & Vibrant

Name: Warm Spinach and White Bean Salad Recipe : Easy & Vibrant
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 fennel bulb, thinly sliced; reserve fronds for optional garnish; 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, to taste; Freshly ground black pepper, to taste; 1/3 cup crumbled Gorgonzola cheese; 1/2 cup roughly chopped walnuts; Red pepper flakes, optional

Description

Warm Spinach and White Bean Salad combines creamy white beans, tender spinach, sweet fennel, tangy Gorgonzola, fresh lemon, and crunchy walnuts in one skillet. It comes together in just 25 minutes and works as a light main meal, starter, or flavorful dinner side.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

1/2 fennel bulb, thinly sliced; reserve fronds for optional garnish

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, to taste

Freshly ground black pepper, to taste

1/3 cup crumbled Gorgonzola cheese

1/2 cup roughly chopped walnuts

Red pepper flakes, optional

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 3 to 4 minutes, stirring occasionally, until tender and slightly translucent. Add the garlic and cook for about 30 seconds.

2. Add the drained white beans and gently stir for about 1 minute to warm them and coat them with the fennel and garlic oil.

3. Add the spinach and stir for roughly 1 minute. Stop when the spinach begins to wilt because it will continue softening after you remove the skillet from the heat.

4. Remove the skillet from the heat. Add the lemon juice, kosher salt, black pepper, and optional red pepper flakes.

5. Carefully fold in the Gorgonzola cheese and chopped walnuts.

6. Serve immediately while warm. Garnish with reserved fennel fronds if desired.

Notes

Cannellini or Great Northern beans both work well in this recipe.

For firmer beans that hold their shape, soak dried beans overnight in salted water, then gently simmer them until tender but still slightly firm.

For soaking dried beans, use about 1 tablespoon salt per quart of water.

You can use baby spinach or larger spinach leaves.

For a dairy-free version, leave out the Gorgonzola.

You can replace Gorgonzola with feta, goat cheese, or shaved Parmesan.

Candied pecans can replace the walnuts. You can also use other nuts or seeds.

Toast the walnuts briefly in a dry skillet for extra crunch and deeper nutty flavor.

You can replace the fennel with onion, although the flavor will change.

Store leftovers in the refrigerator for up to 2 days. The spinach will soften as it sits.

Serve immediately while warm for the best flavor and texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner Recipes
Method: One-pan sauté
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 332
Sugar: 2 g
Sodium: 158 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 8 g
Protein: 13 g
Cholesterol: 7 mg