Chestnut Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that manages to feel both light and substantial at the same time. Baby spinach gets tossed in a bright, herbaceous pesto vinaigrette built from fresh basil, lemon juice, raw walnuts, and garlic — it's punchy and fresh in a way that bottled dressings simply can't match. The jammy seven-minute eggs are the real star, with those soft, golden yolks that practically melt into the greens when you cut into them. Toasted walnuts add a warm, nutty crunch that plays beautifully against the crisp spinach and burst-sweet cherry tomatoes. Every ingredient here is straightforward and naturally free from chestnuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. Optional shaved Parmesan takes it over the top if you want a little extra savory depth. It comes together in the time it takes to boil an egg, making it an easy weeknight win that still feels like something special.
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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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