Coconut Free Pesto-Walnut Egg Spinach Salad
This salad is a serious weeknight upgrade — vibrant baby spinach and juicy cherry tomatoes get tossed in a bright, herby pesto vinaigrette that you blitz together in minutes. The dressing is built on fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, so every bite has that punchy, garden-fresh flavor without any heavy or creamy elements weighing it down. Jammy seven-minute eggs are the real star here: cooked just long enough to set the whites while keeping the yolks silky and rich, they turn a simple salad into something genuinely satisfying. Toasted walnuts add a warm, nutty crunch that plays beautifully against the tender spinach and the brightness of the lemon in the dressing. Many store-bought pesto dressings sneak in unexpected oils or additives, but making it yourself with this short ingredient list means you know exactly what's going in the bowl. A scatter of shaved Parmesan over the top is optional but highly recommended for that salty, savory finish. It's the kind of salad that looks impressive enough to serve to guests but comes together with almost no effort at all.
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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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