Chicken Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that proves you don't need poultry to build something hearty and crave-worthy. The star move here is the pesto vinaigrette — blitzed together from fresh basil, raw walnuts, garlic, and lemon juice, it coats every leaf with bright, nutty flavor that store-bought dressing simply can't touch. Jammy seven-minute eggs sit right at that perfect sweet spot between soft-boiled and hard, with golden yolks that practically melt into the dressing when you cut into them. Toasting the walnuts in olive oil before they hit the bowl adds a warm, deeply savory crunch that makes the whole thing feel restaurant-worthy. Baby spinach holds up beautifully under the bold pesto without wilting, and the cherry tomatoes bring just enough acidity to keep every bite lively. A scatter of shaved Parmesan at the end is optional but highly recommended — it adds a salty, creamy finish that ties everything together. This is the kind of salad that actually fills you up and has you thinking about it the next day.
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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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