Our Spinach and Arugula Salad features an easy zesty hummus-dill dressing topped off with fennel, red onions, and crispy bean croutons. Packed with flavor and protein, this salad is impressive enough for your gatherings, yet easy enough to enjoy on busy weekdays!
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Jump to:
- 😃Why You'll Love This Salad
- 🙋🏻♀️Why Add Fennel And Beans?
- 🧠Nutrient Highlight: Brain Benefits
- 🥗Ingredients
- 👩🏽🍳Step-By-Step Instructions
- 💡Recipe Tips
- ⏲️ Time-Saving Tip
- 🥬Ingredient Substitutions
- 🌯Leftover and Variation Ideas
- 🥡Storage
- 🥒Tips For Kids: Will Picky Eaters Like This
- ❔Recipe FAQ
- 🥣Pairing and More Light Meals
- 📖 Recipe
- 📝Information Source
Welcome to our fresh take on the classic spinach and arugula salad! Featuring peppery arugula, soft savory spinach, and aromatic fennel, all topped with a hummus dill dressing. With the addition of our crispy bean croutons, for a protein boost, this will quickly become your new favorite salad.
These simple ingredients come together to give you a nutritious salad while introducing a variety of textures and flavors. As a busy parent, I love finding easy ways to transform recipes into well-balanced, flavor-packed, and satisfying meals.
😃Why You'll Love This Salad
- Easy: Designed for busy lifestyles, this spinach and arugula salad come together easily.
- Travels Well: Whether it's for a picnic, a work lunch, or a potluck, this arugula spinach salad recipe holds up great on the go. Just pack the dressing separately! Makes a perfect summer salad :0)
- Packed with Protein: By incorporating hummus and white beans into this recipe, we give this salad a protein boost!
- Very Flavorful: The combination of peppery arugula, tender spinach, aromatic fennel, crispy beans, and zesty hummus dressing ensures each bite is bursting with fresh flavors.
🙋🏻♀️Why Add Fennel And Beans?
In my kitchen, every ingredient has a story. I chose to add fennel to this spinach arugula salad for its subtle crunch and hint of sweetness. And beans? They're my go-to for bulking up a salad with plant-based protein. Additionally, air-fried (or baked) beans are a great way to incorporate a crunchy crouton while maintaining a gluten-free recipe.
So we crafted this simple spinach arugula salad to not only be a perfect side salad, but also hearty enough to be a stand-alone! High in protein, with a creamy zesty hummus dill dressing this salad can also be enjoyed as a light meal, yet impressive enough as a great addition to your next special occasion or a holiday table!
🧠Nutrient Highlight: Brain Benefits
- High in Fiber: The fiber in spinach arugula salad helps support digestive health (1, 2)! Protein-Packed: Adding our hummus dill dressing and crispy bean croutons, our spinach and arugula salad boosts 10g of plant-based protein per serving!
- Rich in Essential Nutrients: Provides a good dose of Vitamin A for immune support (3), Iron for energy, and Calcium for bone health (4).
- Low in Sugar: With just 2g of sugar, it's a healthy choice that fits into a balanced diet and for anyone looking for a low-sugar dressing option.
As a mom of three growing boys and a home chef, while pursuing my doctorate degree in health science, I've developed a strong passion for understanding the role food and nutrition play in our health. This has always driven me to delve into the nutrients of the recipes I create.
🥗Ingredients
Here's a sneak peek into the main ingredients in this spinach and arugula salad:
- Baby Arugula: I love the peppery bite fresh arugula adds.
- Baby Spinach: Tender baby spinach leaves perfectly balance arugula's boldness.
- Raw Red Onion: Sliced thin, raw onions bring a crisp, sharp contrast that I find irresistible.
- Small Fennel Bulb: With a subtle anise flavor, fennel will add a nice flavorful twist to your salad.
- Fresh Dill: This herb offers a fresh, tangy kick that pairs beautifully with the hummus dressing.
- Sliced Almonds: An optional ingredient that adds a nice crunch and nutty flavor.
- White Kidney Beans (or Cannellini Beans): We use this to make a bean crouton that will add protein to this salad while keeping it gluten-free and plant-based.
For the Hummus Lemon Dill Dressing
- Hummus: The creamy base of our dressing, creates a creamy dairy-free dressing with some protein.
- Fresh Lemon Juice: Adds that perfect zesty punch to compliment the creamy hummus.
- Fresh Dill: Echoes the flavors within the salad, tying everything together.
- Garlic Powder: For a hint of warmth and depth.
- Salt and Pepper: Essential seasonings to highlight all the fresh ingredients.
For full quantities, see the recipe card.
👩🏽🍳Step-By-Step Instructions
Preheat your air fryer to 400°F.
Step 1: How to Make Hummus Salad Dressing:
In a small bowl, add the hummus, lemon juice, fresh dill, spices, and half of the water. Then start whisk together, aiming for a creamy yet pourable consistency, slowly adding in the rest of the water as you mix.
Step 2: Prepping the Beans Croutons
To make your gluten-free croutons, drain and rinse your canned cannellini beans. Then toss them in a small mixing bowl with 2 tablespoons of the hummus dressing until well coated.
Step 3: Air Fry Your Beans
To your preheated air fryer (400°F), spread the seasoned beans in a single layer inside the basket. Air fry for 8 minutes. You'll know they're done when they're crispy and have split open. Let them cool off a bit after frying.
Pro Tip: Keep an eye on your beans around the 6-minute mark to prevent overcooking.
Step 4: Prepare the Veggies
Using a sharp knife or mandolin, carefully slice your red onions and fennel thinly. Then chop your dill.
Step 5: Assemble the Spinach Arugula Salad
In a large mixing bowl, gently toss together the baby spinach and arugula, adding in the thinly sliced red onion and fennel next. Follow with the cooled beans. Then drizzle the remaining dressing over the spinach and arugula salad. Mix until everything is beautifully coated and harmonious.
Step 6: Final Touch
Sprinkle with fresh dill and almond slices for that extra layer of texture and flavor. This final step not only adds to the taste but also makes your salad visually appealing.
Pro Tip: If you're serving this to guests, consider plating individual portions and adding the toppings just before serving to keep the almonds crunchy.
💡Recipe Tips
To ensure this spinach and arugula salad tastes amazing every time, here are some key tips:
- Balance Your Dressing: The secret to a perfect salad is in the dressing. Start with less seasoning and gradually add more to taste.
- Toast Your Nuts: If you're using sliced almonds or any nuts as a topping, give them a quick toast in the oven or toaster. This step brings out their natural oils and adds a lot of flavors.
- Layer for Freshness: When assembling your salad, start with the heavier ingredients at the bottom and work your way up to the lighter, more delicate greens.
- Hold the Dressing: To avoid a soggy salad, dress your greens right before serving. If taking the salad to go, pack the dressing in a small bowl or mason jar separately and toss it in when you're ready to eat.
- Experiment with Textures: The beauty of this salad lies in its versatility. Don't shy away from adding variations like grilled chicken, avocado slices, seeds, or olives.
⏲️ Time-Saving Tip
In our fast-paced lives, finding shortcuts that don't compromise on quality is like striking gold. Here are a few time-saving tips for making this spinach and arugula salad:
- Use Pre-Washed Greens: Opt for pre-washed baby spinach and arugula to skip the washing and drying steps.
- Make the Dressing in Bulk: Make a larger batch of the hummus lemon dill dressing and store it in the fridge to use throughout the week. Great for veggie or sandwich dipping and other salads.
- Use Canned Beans: Using canned cannellini beans is a great time-saver. Just ensure you rinse and drain them well before use.
- Use a Salad Spinner: If you do opt for fresh greens, using a salad spinner can drastically reduce drying time.
🥬Ingredient Substitutions
We all know the drill: you're ready to make this delicious spinach and arugula salad, but then you realize you're missing an ingredient or two. No worries! Here are some ideas to help you adapt:
- No Baby Arugula? Try using more baby spinach or even a mix of other greens you have on hand, like kale or romaine lettuce for a fresh twist.
- Out of Cannellini Beans? Any white bean works great, or for a bit of variety, chickpeas or even air fryer butter beans can add a nice texture and protein punch.
- Missing Fennel? Thinly sliced celery or apple can add a similar crunch and freshness.
- Almond Allergy? Swap out sliced almonds for sunflower seeds or pumpkin seeds for that crunch without worry.
- Dressing Variations: If hummus isn't your thing or you're just looking for a change, a simple lemon vinaigrette can also bring a bright, tangy flavor to the salad. You can check out our creamy Tahini Caesar Dressing, or Zesty Lime & Herb Vinaigrette.
🌯Leftover and Variation Ideas
Got leftovers or want to tailor this spinach and arugula salad recipe to your family's tastes? Here are a couple of quick ideas:
Grilled Chicken or Avocado Slices: Add some grilled chicken or avocado slices for an extra layer of flavor and heartiness, making it a perfect main course.
Mason Jar Salads: Layer the salad ingredients in a mason jar for an easy, grab-and-go lunch option. Just remember to keep the dressing on the side until you're ready to eat.
Salad Wraps: Use large lettuce leaves, tortilla shells, or gluten-free wraps to wrap up the salad for a fun and mess-free way to enjoy your leftovers.
Cheese it up: This simple arugula salad pairs very well with shaved parmesan cheese.
🥡Storage
Keeping your salad fresh is key, especially if you're prepping ahead of time. Here's how to store it properly:
Fridge Storage: Place any leftover salad in an airtight container. If already dressed, enjoy within a day or two to keep the greens from wilting. For undressed salad, it can last 2-3 days in the fridge. Store any leftover hummus lemon dill dressing in a mason jar, covered tightly, in the fridge for up to a week.
🥒Tips For Kids: Will Picky Eaters Like This
It's natural to think kids might bypass a salad, but don't let that stop you from introducing them to this nutritious dish, my kids certainly loved this salad. Here are a few strategies to make this spinach and arugula salad more appealing to the younger crowd:
- Fun Presentation: Kids eat with their eyes first! Arrange the salad in a colorful, fun pattern or use cookie cutters for the veggies to spark their interest.
- Mild Flavors: The fennel offers a gentle, sweet crunch that's not overpowering, making it a kid-friendly ingredient. Plus, the creamy hummus dressing is a familiar favorite for many kids. We suggest you leave out the red onions!
- Interactive Meal Prep: Involve them in making the salad, especially the dressing. Kids are more likely to try something they've helped create.
- Dipping Adventure: If they're hesitant about diving into a full salad, encourage them to start by dipping the spinach and fennel into the hummus dressing. It's a great way to get them accustomed to the flavors.
By incorporating these tips, you might just find that this salad becomes a surprising hit with the little ones, and if you need more tips and strategies for picky eaters, be sure to check out our picky eater tips and meal ideas!
❔Recipe FAQ
Air fryer models can vary, so cooking times might need adjustment. If your beans aren't crispy after the recommended time, give them a few more minutes, checking frequently to avoid burning.
If the salad appears dry after adding the dressing, you can prepare a little more dressing in a small bowl, following the simple recipe provided. Adjust the consistency with water as needed. It's all about finding that perfect balance for your homemade salad dressing to suit your taste.
Yes, you can prep most components of this salad in advance. However, to keep it fresh, store the dressing in a separate mason jar and only toss it with the salad when you're ready to serve. This prevents the greens from wilting. Prepping ahead is a great time-saving tip for a light lunch or as part of your main course meal planning.
🥣Pairing and More Light Meals
📖 Recipe
Spinach and Arugula Salad with Hummus-Dill Dressing & White Beans
Ingredients
- 2 cups baby arugula washed
- 2 cups baby spinach washed
- ½ red onion thinly sliced
- ½ small fennel bulb thinly sliced
- 2 tablespoon fresh dill
- ¼ cup sliced almonds
- 1 can cannellini beans
Hummus Lemon-Dill Dressing
- ¼ cup hummus
- ¼ cup water or as needed for consistency
- 2 tablespoon lemon juice
- 2 tablespoon fresh dill
- 1 teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Set your air fryer to 400°F to warm up while you prepare the dressing.
- In a small bowl, combine the hummus, lemon juice, fresh dill, spices, and half of the water. Whisk together until you achieve a creamy, pourable consistency. Gradually add the remaining water as needed, mixing continuously.¼ cup hummus, ¼ cup water, 2 tablespoon lemon juice, 2 tablespoon fresh dill, 1 teaspoon garlic powder, ¼ teaspoon salt
- Drain and rinse the cannellini beans. Then add them to a small mixing bowl along with 2 tablespoons of the hummus dressing. Mix until well-coated.1 can cannellini beans
- Place the seasoned beans in a single layer in the air fryer basket. Air fry for 8 minutes. The beans should be crispy and slightly split open when done.
- While the beans cool, thinly slice the red onions and fennel bulb. Chop additional fresh dill for garnishing.½ red onion, ½ small fennel bulb
- In a large bowl, gently mix the baby spinach and arugula with the sliced red onion and fennel. Add the cooled bean croutons. Drizzle with the remaining hummus dressing and toss until the salad is evenly coated.2 cups baby arugula, 2 cups baby spinach
- Garnish the salad with additional fresh dill and almond slices for added texture and a burst of flavor.2 tablespoon fresh dill, ¼ cup sliced almonds
Nutrition
📝Information Source
- Murcia, M. A., Jiménez-Monreal, A. M., Gonzalez, J., & Martínez-Tomé, M. (2020). Chapter 11 - Spinach. In A. K. Jaiswal (Ed.), Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (pp. 181-195). Academic Press. ISBN 9780128127803
- Dreher, M.L. (2018). Overview of the Health Benefits of Adequate Fiber Intake. In: Dietary Fiber in Health and Disease. Nutrition and Health. Humana Press, Cham.
- Huang Z, Liu Y, Qi G, Brand D, Zheng SG. Role of Vitamin A in the Immune System. Journal of Clinical Medicine. 2018; 7(9):258.
- Zhu, K., & Prince, R. L. (2012). Calcium and bone. Clinical biochemistry, 45(12), 936-942.
Josh says
Love this fresh salad. How long does it last for in the fridge?
Patricia Granek says
You can check the storage directions in the post (i always add them in), but it will keep for 3-4 days if you store the salad and dressing separately.