Capsaicin Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that layers tender baby spinach, jammy soft-boiled eggs, and juicy cherry tomatoes under a bright, herby pesto vinaigrette — the kind of lunch or light dinner that feels a little fancy without much effort. The dressing is blended from scratch using fresh basil, raw walnuts, garlic, lemon juice, and olive oil, so every drop is clean and flavorful with zero hidden heat sources to worry about. For anyone avoiding capsaicin, that matters more than it might seem — bottled dressings and store-bought pestos often sneak in red pepper flakes or chili-spiked oils that can be easy to miss on a label. Here, you control every ingredient from start to finish. The toasted walnuts add a warm, nutty crunch that plays beautifully against the cool, dressed greens, and the seven-minute eggs bring a rich, slightly soft yolk that practically melts into the vinaigrette. A scatter of shaved Parmesan on top pulls the whole thing together with a salty, savory finish. It's the kind of salad that actually keeps you full and makes you want to put it on repeat.
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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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