Turkey Free Pesto-Walnut Egg Spinach Salad
This vibrant salad is the kind of lunch or light dinner that feels genuinely special without requiring much effort at all. Baby spinach gets tossed in a bright, herbaceous pesto vinaigrette made from scratch — fresh basil, raw walnuts, garlic, and lemon juice blended into something far more exciting than any bottled dressing. The jammy seven-minute eggs are the real showstopper, with yolks that are just barely set and rich enough to act almost like a sauce when you break into them. Toasted walnuts add a warm, nutty crunch that plays beautifully against the tender greens and juicy cherry tomatoes. Every component here is naturally free from poultry, so there's no substituting or swapping required — it's just a genuinely satisfying, protein-packed meal built around eggs, produce, and good olive oil. A scatter of shaved Parmesan over the top is optional but highly recommended for that extra savory finish. It's the kind of salad that makes you wonder why you ever settled for something less interesting.
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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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