Xanthan Gum Free Pesto-Walnut Egg Spinach Salad
Salads this vibrant and satisfying don't usually come together so effortlessly, but this one delivers on every level — tender baby spinach, jammy seven-minute eggs, sweet cherry tomatoes, and a punchy homemade pesto vinaigrette that ties it all together. That dressing is the real star: fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blitzed into something silky with just enough texture to cling to every leaf. Because it's made entirely from whole, unprocessed ingredients, there's no need to scan labels for hidden thickeners or stabilizers — everything in the bowl is exactly what it looks like. Toasting the walnuts in olive oil before adding them to the salad is a small step that pays off big, adding a warm, nutty crunch that plays beautifully against the soft egg yolks. The pesto does double duty as both dressing and finishing drizzle over the halved eggs, so each bite gets a hit of herby, garlicky brightness. Shaved Parmesan on top is optional but highly recommended if you want to push this from weeknight salad into something that feels genuinely 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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