Pescatarian Pesto-Walnut Egg Spinach Salad
This salad is a serious upgrade from anything you'd throw together on a weeknight autopilot — vibrant, satisfying, and packed with real flavor from every component. The star of the dressing is a blended pesto vinaigrette made from fresh basil, raw walnuts, garlic, and lemon juice, which comes together in a food processor in under a minute and coats the baby spinach beautifully. Those jammy 7-minute eggs are the kind of detail that takes a salad from side dish to full meal, with yolks that are just barely set and rich enough to act almost like a sauce when you cut into them. Toasting the walnuts in olive oil before adding them to the bowl is a small step that makes a big difference — they turn fragrant and golden in just a few minutes and add a satisfying crunch against the tender greens. Cherry tomatoes bring a pop of brightness, and a scatter of shaved Parmesan (if you're using it) ties everything together with a salty, savory finish. It's the kind of recipe that works just as well for a relaxed lunch as it does for a dinner party starter, and it comes together without any meat in sight — just smart, whole ingredients doing exactly what they're supposed to do.
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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!