Macadamia Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every note — creamy, jammy eggs, bright herby dressing, and a satisfying crunch from toasted walnuts. The pesto vinaigrette is blended right in a food processor with fresh basil, raw walnuts, garlic, and lemon juice, so it comes together in minutes and tastes far more impressive than the effort involved. Toasting the walnuts in olive oil before they hit the salad is a small step that makes a big difference, drawing out a deep, nutty fragrance that store-bought toppings just can't replicate. Baby spinach and halved cherry tomatoes form a fresh, colorful base that holds up beautifully under the bold dressing without wilting into a soggy mess. The seven-minute eggs are the real star — cooked just long enough to set the whites while keeping the yolks soft and almost custardy in the center. A scatter of shaved Parmesan over the top adds a salty, savory finish that ties everything together. It's the kind of salad that actually feels like dinner.
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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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