Yeast Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that layers fresh, vibrant flavors without a single ingredient that would raise a flag for anyone avoiding yeast. The star move here is a blended pesto vinaigrette made from scratch — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — so there's no store-bought dressing with hidden fermented additives to worry about. Jammy seven-minute eggs sit right on the edge of soft and set, with golden yolks that practically melt into the greens when you cut into them. Toasted walnuts add a warm, nutty crunch that makes every bite feel a little more substantial, and the cherry tomatoes bring just enough brightness to balance the richness of the pesto. Baby spinach holds up beautifully under the bold dressing without wilting into a soggy mess. A scatter of shaved Parmesan at the end is optional but highly recommended — it adds a salty, savory finish that ties the whole plate together. This is the kind of salad that actually fills you up and makes you feel good about what you just ate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!