Chestnut Free Basil-Pesto Brussels Sprout Salad
Bright, herby, and packed with texture, this shaved Brussels sprout salad is the kind of dish that surprises people at the table — in the best possible way. The sprouts are sliced paper-thin so they soak up every bit of the vibrant basil pesto, turning tender and deeply flavorful after just a short rest. That homemade pesto is the real star here: fresh basil, garlic, lemon juice, lemon zest, and a hint of ground ginger come together into something bold and aromatic that store-bought versions simply can't match. Tossed with sweet-tart dried cranberries and razor-thin red onion, the whole salad hits a satisfying balance of savory, bright, and slightly sweet. Because the pesto is made entirely from scratch with straightforward pantry ingredients, you have complete control over what goes in — no mystery blends, no pre-made sauces with questionable add-ins to second-guess. It works beautifully as a make-ahead side since it holds up well in the fridge, and a final squeeze of lemon and torn fresh basil right before serving keeps it looking and tasting fresh.
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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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