MSG Free Pesto-Walnut Egg Spinach Salad
Fresh basil, raw walnuts, lemon juice, garlic, and good olive oil come together in a blended pesto vinaigrette that coats every leaf of baby spinach with bright, herbaceous flavor. The eggs are cooked to that perfect jammy seven-minute sweet spot — firm whites with yolks that are just barely set and almost creamy when you cut into them. Toasting the walnuts in a little olive oil and salt before adding them to the salad is a small step that makes a big difference, drawing out a deep, nutty richness that plays beautifully against the fresh dressing. Every single ingredient here is whole and unprocessed, which means you can feel confident there are no hidden additives or flavor enhancers lurking anywhere on the list. For anyone navigating restaurant menus or packaged foods with frustration, cooking from scratch with ingredients like these is genuinely the easiest path to a clean, satisfying meal. Optional shaved Parmesan adds a savory, salty finish without tipping the balance — though the salad holds its own without it. This one works just as well as a light weeknight dinner as it does a weekend lunch worth lingering over.
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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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