Soy Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every note — creamy, herby, crunchy, and fresh all at once. The star of the dressing is a quick blitzed pesto vinaigrette made from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, and it coats every leaf of baby spinach in something far more interesting than a standard bottled dressing. Those jammy 7-minute eggs are the real showstopper: just set enough to slice cleanly, with a soft golden yolk that practically melts into the greens. Toasted walnuts add a warm, nutty crunch that plays beautifully against the brightness of the cherry tomatoes and the herby dressing. For anyone navigating soy sensitivities, this recipe is naturally free of the ingredient without any awkward substitutions — every component is whole and straightforward, so there's nothing to second-guess on the label. A scatter of shaved Parmesan at the end is optional but highly recommended for that extra savory depth. It's the kind of salad that actually feels like dinner.
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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)
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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