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A hand tossing the spinach and arugula salad with roasted white beans and dill dressing, using a pair of red tongs, which adds a vibrant contrast to the greens and emphasizes the mixing of flavors.

Spinach and Arugula Salad with Hummus-Dill Dressing & White Beans

Patricia Granek
This spinach and arugula salad isn’t just greens—it’s actually satisfying. Crispy air-fried bean croutons, fresh fennel, and crunchy almonds add texture, while a creamy hummus lemon-dill dressing brings bold flavor. High in protein, dairy-free, and meal-prep friendly, this salad won’t leave you hungry.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Salad
Cuisine American, Gluten-free
Servings 6 servings
Calories 274 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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

Storage: Keep the salad, dressing, and crispy beans stored separately for the best texture. Salad greens stay fresh in an airtight container for up to 2 days, while the dressing lasts up to a week in a mason jar.
Meal Prep Tip:
  • 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

Serving: 1servingCalories: 274kcalCarbohydrates: 42gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 516mgPotassium: 1134mgFiber: 11gSugar: 4gVitamin A: 2418IUVitamin C: 19mgCalcium: 203mgIron: 6mgZinc: 3mg
Tried this recipe? I’d love to hear how it turned out in the comments !