Peanut Free Pesto-Walnut Egg Spinach Salad
This salad is a serious upgrade from the usual lunch routine — vibrant baby spinach and juicy cherry tomatoes get tossed in a bright, herby pesto vinaigrette that you blitz together in minutes. The dressing is built from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, giving you all the bold, grassy flavor of a classic pesto without a drop of anything peanut-related. For anyone navigating nut allergies, it's worth noting that walnuts are the only nut in play here, making it easy to verify your ingredients and avoid the cross-contamination concerns that come with store-bought dressings. The jammy seven-minute eggs are the real showstopper — that slightly soft, golden yolk breaks into the greens and turns every bite into something rich and satisfying. Toasted walnuts add a warm, nutty crunch that contrasts beautifully with the cool, dressed spinach. A scatter of shaved Parmesan finishes it off with a salty, savory edge that ties the whole bowl together. It's the kind of salad that actually feels like a meal.
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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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