PCOS Friendly Pesto-Walnut Egg Spinach Salad
This salad is a powerhouse of ingredients that genuinely pull their weight for hormone health — leafy spinach, omega-3-rich walnuts, quality olive oil, and protein-packed eggs all in one bowl. The dressing does double duty here: a blended pesto vinaigrette made from fresh basil, raw walnuts, garlic, and lemon juice coats every leaf with bright, herbaceous flavor while keeping things completely free of refined sugars or processed additives. Those jammy 7-minute eggs are the real showstopper — just barely set yolks that turn a simple salad into something that actually feels like a meal. Toasting the walnuts in olive oil before adding them to the bowl adds a warm, nutty crunch that makes the textures sing against the tender spinach and burst cherry tomatoes. The whole thing comes together with minimal cooking and no complicated techniques, which means you can pull off a genuinely nourishing plate on a weeknight without any stress. A scatter of shaved Parmesan at the end is optional but highly recommended for that salty, savory finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!