Name: Spinach and Arugula Salad with Hummus-Dill Dressing & White Beans
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mediterranean
Ingredients: 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; 1/2 cup hummus; 1/2 cup water, or as needed for consistency; 1/4 cup lemon juice; 3 tablespoons fresh dill; 2 teaspoons garlic powder; 1 teaspoon salt; Black pepper, to taste

I make this fresh and satisfying salad when I want something light yet filling. It combines peppery arugula, tender spinach, crisp fennel, and protein-rich crispy white beans, all coated in a creamy lemon-dill hummus dressing that brings everything together beautifully.

Ingredients

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

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

1/2 cup hummus

1/2 cup water, or as needed for consistency

1/4 cup lemon juice

3 tablespoons fresh dill

2 teaspoons garlic powder

1 teaspoon salt

Black pepper, to taste

Directions

I start by whisking together the hummus, lemon juice, fresh dill, garlic powder, salt, and black pepper in a small bowl. I slowly add water until the dressing becomes smooth and pourable.

Next I drain and rinse the cannellini beans, then toss them with a couple of tablespoons of the dressing so they are well coated.

I preheat the air fryer to 400°F, spread the beans in a single layer, and cook them for about 8 minutes, shaking halfway through, until they turn crispy and slightly split. I let them cool a bit.

Then I thinly slice the red onion and fennel and prepare the fresh dill.

In a large bowl, I toss together the baby spinach and arugula. Then I add the onion, fennel, and crispy beans.

I drizzle the remaining dressing over everything and toss gently until well combined. Finally, I top the salad with sliced almonds and extra dill before serving.

Servings and timing

I usually get 6 servings from this recipe.
Prep time takes about 15 minutes, cooking time is 8 minutes, so the total time comes to around 23 minutes.

Variations

I sometimes swap the almonds for walnuts or sunflower seeds for a different crunch. If I want extra protein, I add grilled tofu or chickpeas. For a sweeter touch, I like tossing in sliced apples or dried cranberries. When I want a stronger citrus flavor, I increase the lemon juice slightly.

Storage/Reheating

I store the salad components separately when meal prepping to keep everything fresh. The dressing stays good in the fridge for up to 4 days. I keep the crispy beans in an airtight container at room temperature for a day or refrigerate them and reheat briefly in the air fryer to bring back their crunch. Once assembled, I prefer eating the salad immediately.

FAQs

Can I make this salad ahead of time?

I prepare all the ingredients ahead, but I keep the dressing and crispy beans separate until just before serving to maintain the best texture.

What can I use instead of cannellini beans?

I like using chickpeas or butter beans as a substitute, and they crisp up just as nicely.

Is this salad vegan?

Yes, I make this salad completely plant-based since it uses hummus for the dressing and no dairy ingredients.

Can I skip the air fryer?

If I do not use an air fryer, I roast the beans in the oven at 400°F for about 20–25 minutes until crispy.

How do I make the dressing thinner or thicker?

I adjust the consistency by adding more water to thin it out or a bit more hummus to thicken it.

Conclusion

I find this salad to be a perfect combination of fresh, crunchy, and creamy elements. It is easy to prepare, packed with flavor, and satisfying enough to serve as a main dish. Whether I make it for a quick lunch or a light dinner, it always feels nourishing and delicious.

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