Why You’ll Love Spinach and Arugula Salad Recipe
This is the kind of salad that feels substantial enough to count as a real meal. The crispy beans add protein and crunch, while the fennel and onion bring freshness and bite. The hummus-based dressing is creamy without needing dairy, and it ties everything together with lemon, dill, and garlic. It is also easy to prep ahead, flexible enough for substitutions, and great as a light lunch, side dish, or simple dinner.
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
- Make the dressing by whisking together the hummus, lemon juice, fresh dill, garlic powder, salt, and black pepper in a small bowl. Add the water gradually until the dressing is creamy and pourable.
- Prepare the beans by draining and rinsing them well. Toss them with 2 tablespoons of the dressing so they are lightly coated.
- Crisp the beans in an air fryer at 400°F for about 8 minutes, shaking halfway through, until they are golden and slightly split. You can also bake them at 400°F for about 15 minutes on a parchment-lined baking sheet. Let them cool slightly.
- Slice the red onion and fennel as thinly as possible. Chop the dill if needed.
- Add the arugula and spinach to a large bowl. Top with the fennel, red onion, and crispy beans.
- Drizzle the remaining dressing over the salad and toss gently until everything is evenly coated.
- Finish with sliced almonds and a little extra dill if desired. Serve right away for the best texture.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Variations
A few simple changes can make this salad fit different tastes and pantry staples. Swap the cannellini beans for chickpeas if that is what you have on hand. Use baby kale, romaine, or mixed greens in place of some or all of the spinach and arugula. For a nut-free version, replace the almonds with sunflower seeds or pumpkin seeds. If you do not have fresh dill, parsley works well for a milder flavor. You can also add avocado, cucumber, roasted vegetables, or grilled chicken to make it even heartier.
Storage/Reheating
For the freshest results, store the salad components separately. The greens and sliced vegetables can be kept in an airtight container in the refrigerator for up to 2 days. The dressing will keep well in the fridge for up to 1 week; stir or shake before using. The crispy beans are best the day they are made, but they can be stored separately for a short time and re-crisped in a skillet or air fryer if needed. Once the salad is fully dressed, it is best eaten soon after serving.
FAQs
Can I make this salad ahead of time?
Yes. Prep the greens, slice the vegetables, and make the dressing in advance, but keep everything separate until you are ready to serve.
What can I use instead of cannellini beans?
Chickpeas are the easiest substitute, but other white beans can also work.
Can I bake the beans instead of air frying them?
Yes. Bake them at 400°F for about 15 minutes until they are crisp and lightly golden.
Why are my beans not getting crispy?
They may be too wet. Dry them well before coating, avoid overcrowding, and cook a little longer if needed.
Is this salad good for meal prep?
Yes, as long as the dressing, beans, and greens are stored separately.
What does fennel add to the salad?
Fennel brings a light crunch and a mild sweet, slightly anise-like flavor that balances the peppery greens.
Can I use a different dressing?
Yes. A lemon vinaigrette, tahini dressing, or yogurt-based dressing would also taste great here.
How do I make the onion flavor milder?
Soak the sliced red onion in cold water for about 10 minutes, then drain it before adding it to the salad.
Can I make this salad nut-free?
Yes. Replace the almonds with pumpkin seeds or sunflower seeds.
What should I serve with this salad?
It pairs well with soup, sandwiches, grilled chicken, burgers, or warm bread. It also works nicely as part of a larger lunch spread.
Conclusion
This spinach and arugula salad proves that a simple salad can still be bold, filling, and full of texture. Between the crisp greens, crunchy toppings, creamy dressing, and protein-packed beans, every bite feels fresh and satisfying. It is an easy recipe to keep on repeat when you want something wholesome, flavorful, and easy to adapt.
