Anti Inflammatory Pesto-Walnut Egg Spinach Salad
This salad is a powerhouse of ingredients that nutrition-minded cooks reach for again and again — fresh baby spinach, raw walnuts, extra-virgin olive oil, bright lemon juice, and jammy soft-boiled eggs all working together in one beautiful bowl. The homemade pesto vinaigrette is the real star: basil, walnuts, garlic, and olive oil blitzed into a lush, textured dressing that coats every leaf without a drop of anything processed or inflammatory hiding in the bottle. Walnuts pull double duty here, toasted in a skillet until golden and fragrant for the salad, and blended raw into the dressing for a rich, nutty depth that ties the whole dish together. Those 7-minute eggs are a small but game-changing detail — cooked just long enough to set the whites while keeping the yolk soft and silky, adding satisfying protein to every forkful. Halved cherry tomatoes bring a pop of color and natural sweetness that balances the herby, garlicky dressing beautifully. The whole thing comes together in under 30 minutes and serves four, making it an easy weeknight dinner or a lunch that actually keeps you full. Optional shaved Parmesan on top adds a salty, savory finish if you want it — but honestly, the salad holds its own without it.
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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)
Can be omittedshaved parmesan
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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