Oats Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that layers jammy soft-boiled eggs, tender baby spinach, and sweet cherry tomatoes under a bright, herbaceous pesto vinaigrette — the kind of bowl that feels restaurant-worthy but comes together in minutes. The dressing is the real star: fresh basil, raw walnuts, garlic, and lemon juice blitzed with good olive oil into something silky with just enough texture to cling to every leaf. Toasting the walnuts in a skillet before adding them to the salad is a small step that pays off big, coaxing out a deep, nutty fragrance that makes the whole dish feel more complex. Every single ingredient here is naturally free of grain-based fillers and hidden cereal additions — no oat-thickened dressings, no croutons, no sneaky pantry shortcuts to second-guess. For anyone navigating a sensitivity to oats, salads can still be a minefield when store-bought dressings or toppings are involved, but making the pesto vinaigrette from scratch with whole, recognizable ingredients takes all the guesswork out. A shower of shaved Parmesan over the top is optional but highly recommended for that final salty, savory finish. It's the kind of weeknight dinner that looks like you tried much harder than you did.
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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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