Cinnamon Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a bright, herbaceous pesto make for a salad that's genuinely exciting — crisp, a little bitter, and packed with fresh flavor in every forkful. The dressing is built entirely from basil, garlic, lemon juice, lemon zest, olive oil, and a touch of ground ginger, so there's no hidden spice blend to second-guess and no risk of sneaking in anything unwanted. That matters more than it sounds, because so many store-bought dressings and pesto jars lean on warming spices that can catch you off guard. Here, every ingredient is straightforward and easy to verify. The dried cranberries add little bursts of sweetness that play beautifully against the savory pesto and the slight sharpness of the red onion. Letting the dressed salad rest for ten minutes before serving is a small step that makes a real difference — the sprouts soften just enough to go from raw and tough to tender and silky without losing their fresh bite. It holds up well in the fridge too, making it a smart option for meal prep or a make-ahead 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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