Cinnamon Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every note — creamy, savory, fresh, and just a little rich — without a single ingredient that would raise a flag for anyone avoiding cinnamon. The star of the show is a blended pesto vinaigrette made from fresh basil, raw walnuts, garlic, lemon juice, and olive oil, which coats the baby spinach in something far more interesting than a standard bottled dressing. Jammy seven-minute eggs sit on top with their yolks still slightly soft at the center, adding a luscious, protein-packed element that makes this feel like a proper meal rather than a side dish. Toasted walnuts get a quick turn in a skillet with olive oil and salt until golden and fragrant, giving every bite a satisfying crunch that plays beautifully against the tender spinach leaves. Cherry tomatoes bring a pop of brightness and acidity, and a scatter of shaved Parmesan (if you're using it) rounds everything out with a salty, nutty finish. The whole thing comes together with straightforward pantry staples and no spice blends or pre-made sauces to second-guess — just clean, whole ingredients from start to 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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