Roasted Fennel and White Bean Salad with Lemon Vinaigrette
Warm roasted fennel and cannellini beans tossed with fresh herbs and a bright lemon dressing over peppery arugula. This mediterranean-inspired vegetarian ready in about 40 minutes pairs fennel bulb, cannellini beans, arugula for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150g fennel bulb
- 200g cannellini beans
- 80g arugula
- 2 tbsp extra virgin olive oil
- 1/2 lemon
- 1 tbsp fresh dill
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 200°C. Cut 150g fennel bulb into 1/4-inch wedges, then toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a parchment-lined baking sheet. Roast for 25 minutes until edges are golden and tender.
- Step 2: While fennel roasts, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/2 minced lemon (peel removed) and 1 tbsp fresh dill, simmering for 2 minutes until fragrant.
- Step 3: Toss 80g arugula with 1/4 cup roasted fennel wedges, 200g drained cannellini beans, and the lemon-dill vinaigrette. Season with additional salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Fennel and White Bean Salad with Lemon Vinaigrette take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Fennel and White Bean Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fennel bulb from drying out.
Can I substitute ingredients in Roasted Fennel and White Bean Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Fennel and White Bean Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Fennel and White Bean Salad with Lemon Vinaigrette?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
