Red Meat Allergy Friendly Pesto-Walnut Egg Spinach Salad

Total time30 min

Prep time15 min

Cook time10 min

Red Meat Allergy Friendly Pesto-Walnut Egg Spinach Salad

This vibrant salad is proof that a bowl of greens can feel genuinely satisfying and special. Baby spinach gets tossed in a bright, herb-forward pesto vinaigrette made from scratch with fresh basil, lemon juice, and raw walnuts — no jarred shortcuts needed. The real stars are those jammy seven-minute eggs, with their just-set, golden yolks that practically melt into the dressing when you cut into them. Toasted walnuts add a warm, nutty crunch that makes every bite more interesting, and cherry tomatoes bring a pop of sweetness to balance the garlicky basil. Because the whole dish is built around eggs, produce, and wholesome pantry staples, there's no red meat anywhere in sight — not even a sneaky hidden source to worry about. Optional shaved Parmesan finishes it off with a salty, savory edge that takes the whole thing over the top. It comes together quickly and feels like something you'd order at a nice café, but you made it at home.

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Ingredients

4 servings

For the eggs

4 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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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 omitted
shaved 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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