Barley Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a vibrant homemade basil pesto — this salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The sprouts are sliced paper-thin so they soak up every bit of that bright, garlicky dressing, softening just enough after a short rest without losing their satisfying crunch. Dried cranberries and slivers of red onion add a sweet-tart contrast that keeps each bite interesting from start to finish. The pesto comes together entirely in a food processor using fresh basil, lemon juice, lemon zest, garlic, and olive oil — no store-bought shortcuts needed, which also means no hidden grain-based fillers or additives to worry about. A pinch of ground ginger in the dressing is a small but clever move that adds a subtle warmth you won't quite be able to put your finger on. This is a genuinely crowd-pleasing salad that works as a light lunch, a make-ahead side, or an impressive addition to any spread.
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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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