Nitrate & Nitrite Free Pesto-Walnut Egg Spinach Salad
Bright, herby, and genuinely satisfying, this spinach salad is the kind of bowl that feels like a treat without requiring much effort at all. The star of the dressing is a quick blitzed pesto vinaigrette — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — that coats every leaf with bold, garden-fresh flavor. Toasted walnuts add a warm, nutty crunch that takes the whole thing to another level, and those jammy seven-minute eggs with their barely-set yolks are honestly reason enough to make this on repeat. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged dressings, cured proteins, or deli-style add-ons that often sneak in unwanted preservatives. The cherry tomatoes bring a pop of sweetness that balances the peppery spinach, and a scatter of shaved Parmesan (if you're using it) 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 win that never feels like a compromise.
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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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