Legume Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that manages to feel both light and deeply nourishing at the same time. The star move is the pesto vinaigrette — fresh basil, raw walnuts, garlic, and lemon juice blitzed together into a bright, herbaceous dressing that coats every leaf of baby spinach beautifully. Toasted walnuts add a warm, golden crunch that plays off the jammy, soft-yolked eggs in the best possible way. Because the whole dish is built around eggs, fresh produce, nuts, and olive oil, it sidesteps the legume-heavy proteins that so many salads default to — no chickpeas, no lentils, no edamame in sight. Cherry tomatoes bring a pop of acidity, and a scatter of shaved Parmesan ties everything together with a salty, savory finish. It comes together in the time it takes to boil an egg, making it an easy weeknight option that still feels like something you'd order at a nice café.
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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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