Mustard Free Pesto-Walnut Egg Spinach Salad
Salad dressings are one of the sneakiest places mustard hides — whether it's whole-grain, powdered, or tucked into a vinaigrette under the guise of "spices." This one sidesteps all of that with a vibrant, herb-forward pesto vinaigrette built entirely from basil, walnuts, garlic, lemon juice, and olive oil. The result is a bright, punchy dressing that coats every leaf of baby spinach without a single questionable ingredient. Jammy seven-minute eggs sit on top with their yolks still slightly soft and golden, adding richness that makes this feel far more substantial than a typical green salad. Toasted walnuts bring a warm, nutty crunch that plays beautifully against the fresh cherry tomatoes and the herby dressing. A scatter of shaved Parmesan finishes things off with a salty, savory edge — though the salad holds its own without it. It's the kind of bowl that looks impressive enough for company but comes together with minimal effort and a short ingredient list.
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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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