Shellfish Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every note — creamy, herby, savory, and just a little rich from those jammy soft-boiled eggs with their barely-set golden yolks. The pesto vinaigrette is blended right in a food processor from fresh basil, raw walnuts, garlic, and lemon juice, so it tastes bright and vibrant in a way that bottled dressings simply can't match. Toasting the walnuts in olive oil before they hit the salad is a small step that makes a big difference, coaxing out a deep, nutty fragrance that adds real texture and crunch to every bite. Baby spinach holds up beautifully under a bold dressing like this, and the halved cherry tomatoes add little bursts of sweetness that balance the herby punch of the pesto. Everything here is straightforward pantry and produce — no seafood, no hidden broths, no restaurant-style mystery ingredients to second-guess. A scatter of shaved Parmesan over the top is optional but highly recommended if you want that extra salty, umami finish. It's the kind of salad that actually feels like dinner.
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)
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!