This Green Bean & Roasted Fennel Salad is a light and fresh salad that is so simple, yet incredibly flavourful. Blanched green beans and caramelized roasted fennel are tossed in a herb and caper sauce and topped with flaked almonds. This works just as well as a salad in summer as it does as a side dish in fall and winter and it can be made up to 3 days in advance. It’s Vegan, Paleo, Keto and Whole30 too!
This salad is so simple and requires only a few ingredients, but it is full of flavour and absolutely delicious.
I am currently dealing with a bit of a fennel addiction. I love adding it raw to salads, but I think it really shines when it’s roasted in the oven. It’s amazing how the flavour of fennel transforms from licorice when raw, to sweet and caramelized once roasted.
I really love the contrasting flavours and textures in this salad. The roasted fennel is soft and tender while the beans are crisp and the flaked almonds add crunch.
When serving green beans cold in salads, I prefer to keep them quite crisp and only slightly tender. I personally think that there is nothing worse then mushy green beans in a salad.
The dressing for this salad is a very simple vinaigrette made with lemon, capers and lots of parsley. It’s really fresh in flavour with a nice kick of saltiness thanks to the addition of capers.
This Green Bean & Roasted Fennel Salad will last for about 3 days in the fridge so you can make a big batch and enjoy it for lunch and as a side dish over a few days.
Here are a few other easy salads that you might enjoy…
- Creamy Cauliflower Faux-Tato Salad
- Pesto Zoodle Salad with Prosciutto & Pine Nuts
- Asian Broccoli Salad
- Grilled Zucchini & Asparagus Salad
- Carrot Salad with Honey Mustard Dressing
- Roasted Cauliflower, Date, Red Onion & Parsley Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
[adthrive-in-post-video-player video-id=”jbCUiK9d” upload-date=”2018-10-26T12:08:27.000Z” name=”Roasted Fennel & Green Bean Salad ” description=”A super simple but delicious salad made of green beans, caramelized roasted fennel, almonds and a delicious parsley and caper dressing. This salad lasts for a few days in the fridge and is incredibly flavourful. This recipe is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free, SCD Legal”]
Green Bean & Roasted Fennel Salad
Ingredients
- 2 medium bulbs fennel
- 1 tbsp olive oil
- 400 grams green beans
- 1/3 cup parsley
- 1/2 tbsp lemon juice
- 2 tsp capers
- 1/4 cup olive oil
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/3 cup flaked almonds toasted
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Cut the fennel bulbs into slices and place them in a baking dish. Drizzle the fennel with 1 tbsp olive oil and toss with your hands to ensure that they are evenly coated. Bake in the oven for 20 minutes until tender and golden in colour.
- While the fennel is baking, bring a pot of water to a boil. Cook the green beans for 3 minutes until slightly tender and then drain and rinse with cold water to stop them cooking further.
- In a food processor combine the parsley, lemon juice, capers, olive oil, salt and pepper. Blend until the parsley is broken into small bits.
- In a bowl combine the green beans, fennel and flaked almonds and toss in the parsley and caper dressing. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
We love this recipe. I can’t have regular vinegar though, so I rinse through capers well..
Delicious!! The beans and roasted fennel go so well together but it’s the dressing that is king, I love it! I don’t always have fennel so am going to try using roasted slices of potato and celery. This is the perfect recipe to have on hand during bean season.
I made this with raw chopped fennel and finely chopped pecans. Dressing is fantastic. Delicious! Great company side dish for chicken cacciatore with polenta.
Absolutely delicious! I added a bit of cooked brown rice and large chunks of avocado to make a more filling salad for my husband who’s not vegetarian.
Absolutely delicious, discovered by chance snd so easy to make.
Great inspiration, thank you! I had everything except the parsley, and intended to serve warm as a side dish. I confess I took some lazy one pan shortcuts but they worked out great – I put the fennel, a tablespoon of olive oil and the lemon/caper/bit of garlic etc dressing in a roasting tin in the oven. I added the green beans later so they had about 15 minutes. Worked out perfectly and only one pan to wash up 🙂
Made this salad for a bbq i was attending, super easy, made it in advance and dressed it upon arrival. Everyone was super impressed with the flavours, the dressing is easy and lifts the dish to a whole new level. Will definetly make this again.
Just wondering if you could tell me (feel silly for asking) when first made is it to be served hot or cold?
I prefer eating it room temperature or cold.
oooh yes i love roasted fennel!!! i’ve been putting it in my salads recently (: and love that you added almonds- what a great crunch!
Really enjoyed this! That dressing is wonderful, and such a nice combination of flavours.
Thank you! So happy you enjoyed it! The dressing could easily be used on so many different types of salad, its really versatile