Black Pepper Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a vibrant, herb-forward dressing make for a salad that's genuinely exciting — crunchy, bright, and a little sweet from the dried cranberries. The homemade pesto here skips the usual black pepper entirely, leaning on fresh lemon juice, lemon zest, and a subtle hit of ground ginger to bring that same lively, slightly sharp edge without any irritation for those who need to avoid it. Store-bought pestos and pre-made dressings are notoriously risky territory, so blending your own in the food processor means you control every single ingredient. The garlic and basil do serious heavy lifting in the flavor department, and the olive oil brings everything together into a glossy, deeply green sauce that clings beautifully to every shred of sprout. Letting the dressed salad rest for ten minutes is a small but smart step — the sprouts soften just enough to lose any bitterness while still holding their satisfying texture. A final squeeze of lemon and a scatter of torn fresh basil before serving keeps it feeling fresh and restaurant-worthy. This one holds up well in the fridge too, making it a great make-ahead option for lunches or a crowd-pleasing side.
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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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