Beef Free Pesto-Walnut Egg Spinach Salad
This vibrant salad is proof that a bowl of greens can feel genuinely satisfying and special without any meat in sight. Baby spinach gets tossed in a bright, herbaceous pesto vinaigrette — made from scratch with fresh basil, raw walnuts, garlic, and lemon juice — so every leaf is coated in something far more interesting than a bottled dressing. The real stars are the jammy seven-minute eggs, which split open to reveal soft, golden yolks that practically melt into the greens. Toasted walnuts add a warm, nutty crunch that plays beautifully against the juicy cherry tomatoes and the zippy acidity of the dressing. Optional shaved Parmesan takes it over the top if you want a little extra richness. It's the kind of salad that actually keeps you full, thanks to the protein from the eggs and the healthy fats from all those walnuts. Whether you're cooking for one or plating up for a crowd, this one comes together quickly and looks genuinely impressive on the table.
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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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