Barley 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 doubles as both dressing and flavor bomb. The dressing comes together in a food processor using fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, giving you that punchy, restaurant-quality finish without any mystery ingredients. Toasted walnuts add a warm, golden crunch on top that makes every bite feel intentional rather than thrown together. The real star, though, is the jammy seven-minute egg — just set enough at the edges, silky and rich at the yolk, and absolutely perfect halved over a pile of dressed greens. Because every component here is built from whole, straightforward ingredients, there's nothing to second-guess if you're navigating grain sensitivities or scanning labels for hidden cereal derivatives. Optional shaved Parmesan finishes it off with a salty, nutty edge that ties the whole plate together. It's the kind of salad that actually satisfies.
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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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