Pork Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every note — creamy, bright, nutty, and fresh all at once. The star move is the pesto vinaigrette, where raw walnuts and fresh basil get blitzed with garlic and lemon juice into a bold, herbaceous dressing that coats every leaf of baby spinach beautifully. Jammy 7-minute eggs bring a rich, custardy yolk that practically melts into the greens, while toasted walnuts add a warm, golden crunch that makes the whole bowl feel substantial. Cherry tomatoes keep things light and a little sweet, balancing the savory depth of the dressing. Everything here is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. Optional shaved Parmesan takes it over the top if you want that extra salty, umami finish. It's the kind of weeknight salad that feels far more impressive than the effort it actually takes.
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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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