Almond Free Basil-Pesto Brussels Sprout Salad
Shaved Brussels sprouts are the kind of salad base that actually holds up — no wilting, no sogginess, just tender-crisp ribbons that soak up dressing like a dream. The homemade pesto here skips pine nuts and almonds entirely, built instead on fresh basil, garlic, bright lemon juice, lemon zest, and a touch of ground ginger that gives it a quietly unexpected warmth. That means anyone navigating nut-free eating can dig in without scanning labels or second-guessing a store-bought sauce. Thinly sliced red onion adds a little sharpness, and the dried cranberries bring just enough sweetness to balance the bold, herby dressing. After a quick ten-minute rest, the sprouts soften slightly and absorb all that vibrant green flavor — it's the kind of detail that takes a salad from good to genuinely craveable. Finish with an extra squeeze of lemon and torn basil if you want to lean into the brightness even more. It works as a make-ahead lunch, a crowd-pleasing side, or an honest-to-goodness main when you want something fresh and satisfying.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- ¼ small red onion, very thinly sliced
- ¼ cup dried cranberries, unsweetened or honey-sweetened
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
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.
- 2
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.
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