Pecan Free 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 that you blitz together in minutes. The dressing leans on fresh basil, raw walnuts, garlic, and lemon juice for a punchy, restaurant-worthy flavor that coats every leaf beautifully. Those jammy seven-minute eggs are the real showstopper: just set enough to slice cleanly, with a luscious, slightly soft yolk that melts right into the greens. Toasted walnuts add a warm, golden crunch that makes the whole bowl feel satisfying and substantial rather than just a side salad. For anyone navigating tree nut concerns specifically around pecans, this recipe leans confidently on walnuts throughout — both in the dressing and as a topper — so there's no guesswork about hidden ingredients. A shower of shaved Parmesan at the end is optional but highly recommended for that extra savory finish. It comes together fast, looks stunning on the plate, and tastes like something you'd order out.
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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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