Rye Free Pesto-Walnut Egg Spinach Salad

Total time30 min

Prep time15 min

Cook time10 min

This salad is a vibrant, satisfying bowl that earns its place as a proper meal rather than a side thought. Baby spinach gets tossed in a bright, herb-forward pesto vinaigrette made from scratch with fresh basil, lemon juice, raw walnuts, and garlic — no jarred shortcuts needed. The jammy seven-minute eggs are the real star, with yolks that are just barely set and rich enough to act almost like a second dressing when you cut into them. Toasted walnuts add a warm, nutty crunch that plays beautifully against the juicy cherry tomatoes and tender greens. Every single ingredient here is naturally free of rye and grain-based fillers, so there's no label-reading anxiety or ingredient swaps required — it just works as written. Optional shaved Parmesan takes it over the top if you want a little extra savory depth. It's the kind of salad that actually keeps you full and makes you feel good about what you put on the table.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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