Nutmeg Free Pesto-Walnut Egg Spinach Salad
Fresh basil, toasted walnuts, bright lemon juice, and a jammy soft-boiled egg — this salad is the kind of lunch that feels indulgent without any of the fuss. The pesto vinaigrette is blended right in a small food processor, giving you a silky, herb-forward dressing that clings beautifully to every leaf of baby spinach. Toasting the walnuts in olive oil before adding them to the bowl is a small step that pays off big, adding a warm, nutty crunch that contrasts perfectly with the cool, creamy egg yolk. Cherry tomatoes bring a pop of acidity that keeps everything feeling light and fresh, while optional shaved Parmesan adds a salty, savory finish if you want it. Many warm salads and egg dishes lean on warming spices you might need to avoid, but every ingredient here is straightforward and clearly labeled — just whole foods and pantry staples with nothing hidden. It comes together in the time it takes to boil an egg, making it an easy weeknight win or an impressive weekend lunch that looks far more effort-intensive than it actually is.
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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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