White Bean, Cauliflower + Fennel Winter Salad

I love this salad. The flavor profile is so different from what we normally cook at home with the mix of citrus, fennel and thyme. Plus, I love giving you an excuse to buy fresh herbs. I've always felt so fancy buying them.

I hope you love this dish as much as we do. It's a refreshing winter salad that will leave you feeling satisfied but light.

White Bean, Cauliflower + Fennel Winter Salad

Adapted from Bon Appetit

serves 4+


  • 1/4 cup olive oil
  • 2 long sprigs fresh thyme
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 1/2 cup cauliflower, shredded or chopped
  • 1 (15-ounce) can organic white beans, drained and rinsed
  • 1/3 cup fresh fennel
  • Handful fresh spinach
  • Small handful fresh chives
  • Small handful fresh parsley
  • Optional: 1/2 cup crumbled feta cheese (about 3 ounces)
  • Kosher salt
  • Freshly ground black pepper


  • Heat the olive oil in a medium sized frying pan
  • Using your thumb and forefinger, pinch the thyme sprigs and then slide them through your fingers to remove just the thyme leaves
  • Cook in the hot olive oil just for a few moments, or until fragrant
  • Remove from heat and set aside
  • Zest lemon
  • Juice the lemon and whisk the juice and vinegar together with a pinch of lemon zest
  • Chop or shred the cauliflower into bite-sized florets. Drain and rinse the beans
  • Chop and shave the fennel bulb using a mandoline or a chef's knife. Mince the chives and parsley
  • Add beans, cauliflower, fennel and pinch of salt to your pan with thyme and oil
  • Heat on low to medium heat, stirring frequently until the cauliflower is tender and beans are warm
  • Stir in spinach and then remove from heat to allow spinach to wilt
  • Allow to cool slightly
  • Toss with lemon juice mixture, chives and parsley
  • If you're using cheese add at this time
  • Add pepper and salt to taste and serve warm

This also makes a wonderful chilled winter salad

Enjoy! Lacy