5.0 from 6 votes
Spinach and Arugula Salad with Hummus-Dill Dressing & White Beans
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 6 servings
Calories: 274 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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 Information
Serving
1serving
Calories
274kcal
(14%)
Carbohydrates
42g
(14%)
Protein
15g
(30%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
516mg
(22%)
Potassium
1134mg
(32%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
2418IU
(48%)
Vitamin C
19mg
(21%)
Calcium
203mg
(20%)
Iron
6mg
(33%)
Zinc
3mg
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 516mg | 22% |
| Potassium | 1134mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 2418IU | 48% |
| Vitamin C | 19mg | 21% |
| Calcium | 203mg | 20% |
| Iron | 6mg | 33% |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.