High Fructose Corn Syrup Free Basil-Pesto Brussels Sprout Salad

Total time30 min

Prep time20 min

Cook time0 min

High Fructose Corn Syrup Free Basil-Pesto Brussels Sprout Salad

Raw, shaved Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely exciting — especially when every strand is coated in a bright, garlicky basil pesto. The dressing here is completely homemade, built from fresh basil, lemon juice, lemon zest, a hint of ground ginger, and good extra-virgin olive oil, so there's no mystery about what's going in the bowl. That matters a lot when you're avoiding high fructose corn syrup, since bottled dressings and store-bought pestos are notorious hiding spots for it. The dried cranberries are unsweetened or honey-sweetened, keeping the whole dish clean without sacrificing that little pop of tartness against the savory greens. Thinly sliced red onion adds a gentle bite, and a short rest at room temperature lets the sprouts soften just enough to soak up all that herby dressing. A final squeeze of lemon and a scatter of torn basil pull everything together into something that looks as good as it tastes. It works beautifully as a make-ahead side or a light standalone lunch the next day.

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Ingredients

4 servings

For the salad

1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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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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