This easy spinach and arugula salad is anything but boring. It’s high in protein, ultra-satisfying, and packed with flavor. Crisp greens, crunchy almonds, and fresh fennel add the perfect bite—but the real star? The crispy, air-fried bean croutons that are so addicting, you’ll want to snack on them straight from the bowl. Tossed in a creamy hummus lemon-dill dressing, this is a salad you’ll actually crave.
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✋🏼E aí, pessoal! Hey there, friends! Let’s talk about spinach and arugula salad—but not the kind that leaves you hungry an hour later. You know the ones—just a pile of greens with a basic vinaigrette, missing the crunch, protein, and bold flavors that actually make a salad worth eating.
This recipe was inspired by a date night with my husband when we went to see my friend showcase her incredible photography. At dinner, they served a salad topped with crispy beans, and I just couldn’t get enough. The crunch, the flavor—it was everything a salad should have!
When I got home, I knew I had to recreate it—but in a way that was simple and practical. Instead of making a separate marinade for the beans and a dressing for the greens, I made one hummus lemon-dill dressing that does both! So this simple spinach arugula salad stays fresh, is easy to meal-prep, and our dressing is one you’ll want to use on everything.
Need more simple weeknight recipes? Pair this salad with our popular marry me chicken pasta or Brazilian Rice and Beans, or serve it with some sweet gluten-free Hawaiian dinner rolls!
😍Why You'll Love This Salad
- Hearty & Filling – Crispy bean croutons add protein and crunch, making this a light lunch or a main course that satisfies.
- Dairy-free But Still Creamy – The hummus lemon-dill dressing is thick, tangy, and packed with flavor—no dairy needed.
- Addicting Crispy Beans Croutons – Golden and crunchy, these bean croutons take this salad to the next level.
- Dressing You'll Put On Everything – it works perfectly for this salad, as a marinade, or on any other salad recipes.
🌱How This Salad Fuels Your Body
- Keeps You Full Longer – Thanks to fiber-rich greens, fennel, and crispy bean croutons, this salad supports digestion and helps prevent energy crashes (1, 2)!
- Plant-Based Protein Boost – With 15g of protein per serving, the hummus dressing and crispy beans help keep hunger in check without relying on meat or dairy.
- Supports Energy & Focus – Loaded with iron for oxygen transport, Vitamin A for immune support, and calcium for bone health, this salad is nutrient-dense but still light (3,4).
- Naturally Low in Sugar – Unlike store-bought dressings loaded with hidden sugars, this homemade hummus dressing keeps things fresh and flavorful without added sweeteners.
🥗Ingredients Notes & Substitutions
This spinach and arugula salad is all about fresh, simple ingredients that bring great texture and flavor. The full ingredient list can be found in the recipe card below, here we will share ingredient notes and substitutions.
- Baby Spinach & Baby Arugula: We add a combination of peppery arugula and fresh baby spinach for that great balance—mild and fresh with a little bite. If either is out of season or you can't find it, swap for baby kale or romaine lettuce for a crunchier base.
- Cannellini Beans (or White Kidney Beans): These beans add protein and crunch, making the salad more filling. I like to air-fry or bake them for texture, but if you're short on time, just toss them in straight from the can (rinsed and drained). They won’t be crispy, but they’ll still work! Chickpeas are a great swap.
- Fennel & Red Onion: I recommend you slice them thinly. Fennel will add a mild sweetness, while red onion brings a sharper bite. If raw onion is too strong, you can soak the onions in cold water for a few minutes or swap for green onions.
- Fresh Dill: The secret add in! Dill gives this salad a bright, fresh flavor that pairs perfectly with the lemony dressing. It brings so much flavor and uniqueness to this salad recipe. Swap for parsley if you're out of dill, though the flavor will be milder.
- Sliced Almonds: For a light crunch and nutty flavor, I use almonds. If you need a nut-free alternative, substitute with pumpkin or sunflower seeds. Or, for something more indulgent, try pine nuts :0)!
Creamy Hummus Lemon-Dill Dressing
Instead of lemon vinaigrette, we use a hummus-based dressing that’s naturally dairy-free, creamy, and packed with protein.
- Hummus: The base of our dressing, hummus adds creaminess without dairy while also providing extra protein and healthy fats. It makes the dressing thick and satisfying, coating the greens perfectly. You can swap for plain Greek yogurt at equal amounts.
- Fresh Lemon Juice & Dill: Lemon juice adds brightness and acidity, balancing the flavors, while fresh dill gives a fresh, herby kick that ties everything together.
- Garlic Powder, Salt & Black Pepper: These simple seasonings enhance the dressing without overpowering it. Garlic powder adds a mellow, savory depth, while salt and pepper bring everything into balance.
📌Find exact ingredient amounts in the recipe card below.
⚠️ Celiac Alert: If you’re gluten-free, be sure to check your hummus and canned beans for potential cross-contamination. Some brands process them in facilities that handle gluten, so always look for certified gluten-free labels!
👩🏽🍳Step-By-Step Instructions
Step 1: How to Make Hummus Salad Dressing
In a small bowl, whisk together the hummus, fresh lemon juice, dill, garlic powder, salt, and black pepper with half of the water. Slowly add in the remaining water, whisking until you reach a creamy yet pourable consistency.
Step 2: Prep the Beans for Croutons
Drain and rinse the cannellini beans, then toss them in a small mixing bowl with 2 tablespoons of the hummus dressing until well coated. This step adds flavor while helping them crisp up.
Step 3: Air Fry Or Bake The Beans
- AirFryer Option: Preheat your air fryer to 400°F. Spread the seasoned beans in a single layer in the basket and air fry for 8 minutes. You'll know they’re done when they turn crispy and start to split open.
- Bake Option: Place your seasoned beans on a parchment-lined baking sheet. Then bake them at 400°F for 15 minutes.
📍Prevent Burning Tip: Keep an eye on them around the 6-minute mark to prevent overcooking.
Step 4: Prepare the Veggies
Using a sharp knife or mandoline slicer, slice the red onion and fennel as thinly as possible. Chop the fresh dill and set aside.
📍 Onion Tip: If you find raw onions too strong, soak them in cold water for 10 minutes before adding them to the salad to mellow out the flavor.
Step 5: Assemble the Spinach Arugula Salad
In a large mixing bowl, gently toss together the baby spinach and fresh arugula. Add the thinly sliced red onion, fennel, and cooled crispy beans. Drizzle the remaining homemade salad dressing over the top and mix until everything is well coated. Then top your green salad with sliced almonds for crunch and an extra pop of flavor.
📍Serving Tip: If serving to guests, plate individual portions and add the toppings just before serving to keep the almonds crunchy.
💡Quick Tips for a Crisp & Flavorful Salad
- Dry Your Greens & Beans Well – Use a salad spinner to remove excess water from the fresh arugula, baby spinach, and drained beans. This keeps this arugula salad recipe crisp and prevents sogginess.
- Make Extra Dressing – This homemade salad dressing stores well in a mason jar for up to a week. It’s great for other salad recipes or as a quick chicken marinade.
- Don’t Overdress! – Toss the salad with dressing just before serving to keep the leafy greens fresh. If meal-prepping, store dressing separately in an airtight container.
- Watch the Beans – Air-fry or roast them until golden, but keep an eye on them near the end to prevent burning. Shake the basket or stir halfway for even crispiness.
🥡Storage & Meal Prep
- How to Store Leftovers – Keep the spinach and arugula salad in an airtight container in the fridge for up to 2 days. Store dressing separately in a mason jar to prevent soggy greens.
- Dressing Storage – This homemade salad dressing lasts up to a week in the fridge. Store in a mason jar and shake well before using. It also doubles as a chicken marinade!
- Meal Prep Note – Chop the salad ingredients (onion, fennel, dill) in advance and store them separately in the fridge. Assemble your spinach salad recipe before eating for the best flavor.
🍴What To Serve With This Salad
❔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.
To maintain freshness, store the greens and dressing separately in airtight containers in the refrigerator. Combine them just before serving to prevent the salad from becoming soggy.
Absolutely! Feel free to substitute or mix in other leafy greens such as kale, romaine lettuce, or mixed greens to suit your taste preferences.
🥣More High-Protein & Salad Recipes
Our spinach arugula salad makes a perfect side salad, healthy side dish, or light meal. If you need another east salad recipe be sure to check out these:
👋🏼 Até logo, amigos! Hope you love this simple arugula salad as much as we do, please leave a star rating or comment below! Enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Spinach and Arugula Salad with Hummus-Dill Dressing & White Beans
Ingredients
Spinach Arugula Salad
- 4 cups baby arugula washed
- 4 cups baby spinach washed
- 1 red onion thinly sliced
- 1 small fennel bulb thinly sliced
- ¼ cup fresh dill
- ½ cup sliced almonds
- 2 cans cannellini beans drained and rinsed
Creamy Hummus Dill Dressing
- ½ cup hummus
- ½ cup water or as needed for consistency
- ¼ cup lemon juice
- 3 tablespoon fresh dill
- 2 teaspoon garlic powder
- 1 teaspoon salt
- black pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together hummus, lemon juice, fresh dill, garlic powder, salt, and pepper. Add water a little at a time to achieve a creamy but pourable consistency. Set aside.
- Prepare the Beans: Drain and rinse the cannellini beans. In a small bowl, toss them with 2 tablespoons of dressing until well coated.
- Air Fry the Beans: Preheat your air fryer to 400°F. Spread the coated beans in a single layer inside the basket and air fry for 8 minutes. Shake halfway through. They should be crispy and split open. Let them cool slightly.
- Prepare the Veggies: Thinly slice the red onion and fennel. Chop the fresh dill and set aside.
- Assemble the Salad: In a large mixing bowl, toss the baby spinach and arugula. Add the redServe: onion, fennel, and crispy beans. Drizzle the remaining dressing over the top and toss everything together until well coated.
- Serve: Top with sliced almonds and a sprinkle of fresh dill. Serve immediately or store for later.
Notes
- Double the dressing—it works on other salads or as a marinade for grilled chicken. Store extra in the fridge for easy meals.
- Store extra beans in an airtight container at room temperature for 3 days or re-crisp in a small skillet before serving.
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.