Eggless Basil-Pesto Brussels Sprout Salad

Raw, shaved Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely exciting, and this one leans all the way into that texture. Each sprout is sliced paper-thin so it stays crisp but soaks up dressing beautifully, and the sweet-tart pop of dried cranberries against the sharp red onion keeps every bite interesting. The real star is the homemade basil pesto — bright with fresh lemon juice, lemon zest, and a subtle warmth from ground ginger — which comes together in a food processor in under a minute. Because the pesto is built entirely from basil, garlic, olive oil, and citrus, there are no eggs hiding in the dressing the way there often are in store-bought versions or creamy salad sauces. Tossing everything together and letting it rest for ten minutes is the small but important step that takes the sprouts from raw and squeaky to tender and deeply flavored. It works just as well as a make-ahead lunch as it does alongside a bigger spread, and that finishing squeeze of lemon and torn fresh basil on top makes it look like you tried a lot harder than you did.

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