Raw Brussels sprouts get a serious glow-up here — shaved paper-thin so they turn tender and silky once they soak up that bright, herby dressing. The pesto skips the usual cheese and pine nuts entirely, leaning instead on a generous pile of fresh basil, garlic, lemon juice, and good olive oil blitzed together into something genuinely vibrant and green. A handful of dried cranberries and thinly sliced red onion round out the bowl with little pops of sweetness and a gentle bite. For anyone navigating the autoimmune protocol, finding a crowd-pleasing salad that doesn't require a long list of substitutions can feel like a small miracle — this one delivers without any workarounds. The ground ginger in the pesto is a quiet but smart addition, adding warmth that makes the whole thing feel more complex than the ingredient list suggests. It serves four and comes together faster than you'd expect, with most of the work handled by a food processor. Make it ahead and let it rest in the fridge — the flavors only get better.
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Shave the Brussels sprouts: working in batches, halve each sprout through the root end, then place cut-side down and slice crosswise as thinly as possible with a chef's knife, or use the slicing disc of a food processor. Transfer the shaved sprouts to a large mixing bowl.
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.
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