Gut Friendly Pesto-Walnut Egg Spinach Salad
Fresh baby spinach and jammy soft-boiled eggs are a natural pairing, and the homemade pesto vinaigrette here ties everything together in a way that feels genuinely restaurant-worthy. The dressing is blended from whole, recognizable ingredients — fresh basil, raw walnuts, lemon juice, garlic, and good olive oil — so there are no mystery additives or preservatives to worry about. Walnuts pull double duty, lending richness to the dressing and a satisfying toasted crunch on top of the salad. Cherry tomatoes add a bright, juicy pop that balances the earthy greens and the savory depth of the eggs. This is exactly the kind of meal that supports a happy gut without asking you to sacrifice flavor or texture — every component is whole and minimally processed. A light scatter of shaved Parmesan at the end is optional but genuinely worth it if you have it on hand. 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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