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!

Green Bean & Roasted Fennel Salad
This salad is so simple and requires only a few ingredients, but it is full of flavour and absolutely delicious.

Green Bean & Roasted Fennel Salad
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.

Green Bean & Roasted Fennel Salad
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.

Green Bean & Roasted Fennel Salad
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.

Green Bean & Roasted Fennel 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.

Green Bean & Roasted Fennel Salad
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.

Green Bean & Roasted Fennel Salad

Here are a few other easy salads that you might enjoy…

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!

Green Bean & Roasted Fennel Salad

This Green Bean & Roasted Fennel Salad is a light and fresh salad that is simple but incredibly delicious and flavourful!
5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Diets Dairy Free, Gluten Free, Grain Free, Keto, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings 4
Calories 289 kcal


  • 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


  • 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! 
Calories: 289kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 3gTrans Fat: 1gSodium: 389mgPotassium: 813mgFiber: 8gSugar: 4gCalcium: 135mgIron: 3mg
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