Low Sugar Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that proves you don't need anything sweet to make a dish feel indulgent and complete. The star is a blender pesto vinaigrette built from fresh basil, raw walnuts, garlic, and bright lemon juice — no honey, no sweetened condiments, just clean, bold flavor from real ingredients. Jammy seven-minute eggs with their slightly soft, golden yolks sit on top of a bed of baby spinach and halved cherry tomatoes, making every bite feel a little luxurious. Toasted walnuts add a warm, nutty crunch that ties the whole thing together beautifully. For anyone watching added sugars, this kind of recipe can be tricky because store-bought dressings almost always sneak in sweeteners — making your own pesto vinaigrette from scratch sidesteps that entirely. Optional shaved Parmesan finishes it off with a salty, savory edge that makes this feel like a restaurant-quality plate assembled right in your own kitchen.
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Learn more →Ingredients
4 servings
For the eggs
- 4 large eggs
For the pesto vinaigrette
- 2 cups fresh basil leaves, loosely packed
- ¼ cup raw walnuts
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, for the dressing
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby spinach
- ½ cup raw walnuts, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil, for toasting
- ¼ tsp salt, for toasting
For serving
- ¼ cup shaved parmesan (optional)
Instructions
- 1
Bring a medium saucepan of water to a full boil. Gently lower the eggs in with a spoon and cook for exactly 7 minutes for jammy, slightly soft yolks. Transfer immediately to a bowl of ice water and let sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add the 1/2 cup roughly chopped walnuts and 1/4 tsp salt and cook, stirring frequently, for 3–4 minutes until the walnuts are fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate to cool.
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