Artificial Food Coloring Free Pesto-Walnut Egg Spinach Salad
Every ingredient in this salad is exactly what it says it is — fresh basil, raw walnuts, real eggs, olive oil, lemon juice, and baby spinach. No dye-laden bottled dressings, no pre-packaged croutons with mystery additives, just whole foods that come together into something genuinely beautiful on the plate. The pesto vinaigrette is blended from scratch in a food processor, so you control every single thing that goes into it. Those jammy 7-minute eggs with their soft, golden yolks are the real showstopper — halved and draped with that bright green dressing, they look like something from a restaurant menu. Toasted walnuts add a warm, nutty crunch that makes the whole bowl feel satisfying rather than just virtuous. A little shaved Parmesan on top pulls everything together with a salty, savory finish. It's the kind of salad that makes you forget you were ever skeptical about eating a salad for dinner.
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!