Hazelnut Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts make a surprisingly satisfying salad base — tender enough to eat fresh, with just enough bite to hold up to a bold dressing. The homemade pesto here is built entirely from basil, garlic, lemon, olive oil, and a hint of ginger, so there's no need to worry about store-bought versions that often sneak in pine nuts or tree nuts like hazelnuts. That bright, garlicky dressing gets tossed through every shred of sprout until the whole bowl turns a gorgeous deep green. Thinly sliced red onion adds a little sharpness, and the dried cranberries bring just enough sweetness to balance the citrus and herb. Letting the salad rest for ten minutes before serving is a small step that makes a real difference — the sprouts soften slightly and soak up all that lemony pesto flavor. A final squeeze of lemon and a scatter of torn basil leaves take it from weeknight side to something you'd genuinely want to bring to a dinner party. It keeps well in the fridge overnight, making it a great make-ahead option when you want something fresh and vibrant without last-minute effort.
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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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