Gluten Free Pesto-Walnut Egg Spinach Salad
Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing required — just fresh, whole foods that come together into something genuinely impressive. The star move is the pesto vinaigrette, blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil until it's silky but still has a little texture. It doubles as both a dressing and a flavor anchor, coating the baby spinach and cherry tomatoes in something far more interesting than anything from a bottle. Toasting the walnuts in olive oil before they hit the salad is a small step that pays off big — they turn fragrant and golden and add a satisfying crunch against the tender greens. The jammy seven-minute eggs are the finishing touch, with yolks that are just barely set and rich enough to meld beautifully with the herby dressing when you drizzle it over the top. Optional shaved Parmesan adds a salty, savory edge if you want it. This is the kind of salad that actually feels like a meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!