Why You’ll Love Spinach and Arugula Salad Recipe

This is the kind of salad that feels substantial enough to be a real meal. The crispy beans add protein and crunch, while the fennel and onion keep every bite bright and flavorful. The hummus-based dressing is creamy without feeling heavy, and it gives the salad a fresh lemony finish with plenty of dill. It is also easy to prep ahead, which makes it great for lunches, light dinners, or serving alongside a main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

4 cups baby arugula, washed
4 cups baby spinach, washed
1 red onion, thinly sliced
1 small fennel bulb, thinly sliced
1/4 cup fresh dill
1/2 cup sliced almonds
2 cans cannellini beans, drained and rinsed

For the dressing:

1/2 cup hummus
1/2 cup water, or as needed
1/4 cup lemon juice
3 tablespoons fresh dill
2 teaspoons garlic powder
1 teaspoon salt
Black pepper, to taste

Directions

In a small bowl, whisk together the hummus, lemon juice, dill, garlic powder, salt, and black pepper. Add the water a little at a time until the dressing becomes creamy and pourable.
Drain and rinse the cannellini beans. Toss them with about 2 tablespoons of the dressing until coated.
Preheat the air fryer to 400°F. Spread the beans in a single layer and air fry for about 8 minutes, shaking halfway through, until crispy and lightly split. If baking instead, roast them at 400°F for about 15 minutes. Let them cool slightly.
Thinly slice the red onion and fennel. Chop the fresh dill if needed.
In a large bowl, add the spinach and arugula. Top with the red onion, fennel, and crispy beans.
Drizzle the remaining dressing over the salad and toss gently to combine.
Finish with sliced almonds and extra dill, then serve right away.

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes

Variations

You can easily adjust this salad to fit what you have on hand. Swap the cannellini beans for chickpeas if you prefer a slightly nuttier flavor. Baby kale or romaine can replace some or all of the spinach and arugula for a different texture. Pumpkin seeds or sunflower seeds work well instead of almonds for a nut-free version. If you do not have fresh dill, parsley can be used for a milder herbal note. For extra protein, grilled chicken, salmon, or tofu can be added on top.

Storage/Reheating

For the best texture, store the salad, dressing, and crispy beans separately. The greens and vegetables will keep well in an airtight container in the refrigerator for up to 2 days. The dressing can be refrigerated for up to 1 week and should be stirred or shaken before using. The crispy beans are best the day they are made, but they can be kept for a few days and re-crisped in a skillet or air fryer for a minute or two before serving.

FAQs

Can I make this salad ahead of time?

Yes. Prep the vegetables and dressing in advance, but keep everything separate until just before serving so the greens stay crisp.

Can I use chickpeas instead of cannellini beans?

Yes. Chickpeas are a great substitute and crisp up nicely in the air fryer or oven.

What does fennel add to the salad?

Fennel adds a light crunch and a mild sweet, slightly licorice-like flavor that balances the peppery greens.

Is this salad filling enough for a meal?

Yes. The beans, hummus dressing, and almonds make it much more satisfying than a basic green salad.

Can I bake the beans instead of air frying them?

Yes. Bake them at 400°F for about 15 minutes until crisp and golden.

How do I keep the beans from getting soggy?

Make sure they are well drained before coating them, cook them until crisp, and let them cool slightly before adding them to the salad.

What can I use instead of hummus in the dressing?

Plain Greek yogurt can work if you want a creamy alternative, though the flavor will be a little different.

Can I use only spinach or only arugula?

Yes. Either green works on its own, though the mix gives a nice balance of mild and peppery flavors.

How long will the dressed salad last?

Once dressed, it is best eaten right away. After that, the greens begin to soften and lose their crisp texture.

Is this recipe good for meal prep?

Yes. It works very well for meal prep as long as you store the dressing and toppings separately and assemble the salad when you are ready to eat.

Conclusion

This spinach and arugula salad proves that a salad can be crisp, hearty, and full of flavor all at once. With crunchy beans, fresh vegetables, almonds, and a creamy lemon-dill dressing, it feels fresh while still being satisfying enough for lunch or dinner. It is simple to prepare, easy to customize, and a great recipe to keep in regular rotation.