Paleo Pesto-Walnut Egg Spinach Salad
This salad is a serious weeknight upgrade — vibrant baby spinach and juicy cherry tomatoes get tossed in a bright, herby pesto vinaigrette made entirely from whole, unprocessed ingredients like fresh basil, raw walnuts, garlic, and lemon juice. The dressing does double duty as both a flavor bomb and a nutrient-dense fat source, which is exactly what makes this kind of meal so satisfying without any grains or refined oils in sight. Those jammy seven-minute eggs are the real showstopper, with yolks that are just barely set and rich enough to feel almost like a sauce when the extra vinaigrette gets drizzled over the top. Toasting the walnuts in olive oil before they hit the bowl adds a warm, nutty crunch that makes every bite more interesting. The optional Parmesan is easy to skip if you're keeping things strictly grain- and dairy-free, and the salad holds up beautifully either way. It comes together in the time it takes to boil an egg, making it one of those rare recipes that feels impressive but demands almost nothing from you.
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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)
Can be omittedshaved parmesan
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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