Breastfeeding Friendly Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a bright, garlicky basil pesto make for a salad that feels both fresh and deeply satisfying — the kind of thing you'll want to eat straight from the bowl. The homemade pesto comes together quickly in a food processor with fresh basil, lemon juice, lemon zest, a hint of ginger, and good olive oil, so you know exactly what's going into every bite. That matters a lot when you're paying close attention to what you eat, and this recipe keeps things clean and nourishing without sacrificing any flavor. Dried cranberries and thin-sliced red onion add little pops of sweetness and bite that balance the herby, citrusy dressing beautifully. Letting the dressed salad rest for ten minutes is a small but smart step — it softens the sprouts just enough to make them tender and easy to eat while still keeping that satisfying crunch. Brussels sprouts are a great source of folate and vitamin C, and pairing them with olive oil helps your body absorb the fat-soluble nutrients. This one holds up well in the fridge overnight, making it an easy prep-ahead option for busy days when you need something wholesome on the table fast.
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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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