Turmeric Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every texture and flavor note — tender baby spinach, juicy cherry tomatoes, jammy soft-boiled eggs with that gorgeous barely-set yolk, and a punchy homemade pesto vinaigrette that ties everything together. The dressing is blended from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, so it's bright and herby without relying on any of the warming spices that can sneak into store-bought dressings and sauces. For anyone navigating a sensitivity to turmeric, that's actually where a lot of pre-made vinaigrettes and seasoning blends become a problem — this one is made entirely from scratch with clean, straightforward ingredients. The toasted walnuts add a nutty crunch that makes the whole bowl feel more substantial, and a handful of shaved Parmesan on top (if you're using it) gives a salty, savory finish that's hard to resist. It comes together in the time it takes to boil an egg, making it an easy weeknight option that still feels a little special.
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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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