Almond Free Pesto-Walnut Egg Spinach Salad
This salad is a serious weeknight upgrade — vibrant baby spinach and juicy cherry tomatoes get tossed in a bright, herby pesto vinaigrette that you blitz together in minutes. The dressing leans on fresh basil, lemon juice, and walnuts for its richness, so there's no almond flour, almond oil, or any almond-based ingredient anywhere in the bowl. Those jammy seven-minute eggs are the real showstopper: just barely set yolks that break open over the greens and make the whole thing feel indulgent without any extra effort. Toasting the walnuts in olive oil before adding them to the salad is a small step that pays off big, adding a warm, nutty crunch that contrasts beautifully with the tender spinach. A shower of shaved Parmesan at the end is optional but highly recommended for that salty, savory finish. It's the kind of salad that actually satisfies — protein, healthy fats, and bold flavor all in one bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!