Vegetarian Pesto-Walnut Egg Spinach Salad
This salad is a serious upgrade from your average bowl of greens — think jammy, soft-yolked eggs nestled into a bed of baby spinach and cherry tomatoes, all tied together with a bright, herby pesto vinaigrette you blitz together in minutes. The dressing is the real star: fresh basil, raw walnuts, garlic, and lemon juice get blended with olive oil into something smooth with just enough texture to cling to every leaf. Toasting the walnuts in a skillet before they hit the bowl adds a warm, nutty crunch that makes the whole thing feel intentional and restaurant-worthy. Getting the eggs right is the key move here — exactly seven minutes in boiling water, then straight into an ice bath, gives you that perfectly set white with a yolk that's still a little soft and golden in the center. Everything on this ingredient list is naturally meat-free, so there's no substituting or second-guessing involved — it's just good food that happens to skip the meat entirely. Optional shaved Parmesan on top adds a salty, savory finish that pulls the whole plate together beautifully. It's the kind of salad that actually satisfies.
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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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