Legume Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of base that makes a salad feel genuinely exciting — tender enough to eat fresh, sturdy enough to hold up to a bold dressing without wilting into a soggy mess. The homemade pesto here skips the pine nuts entirely and leans on bright lemon juice, lemon zest, fresh basil, and a subtle hit of ground ginger to create something that's vibrant, a little unexpected, and completely legume-free without any substitutions or workarounds. That matters because store-bought pestos and dressings often sneak in unexpected ingredients, so blending your own in the food processor keeps everything clean and in your control. The thinly sliced red onion adds a gentle bite, and the dried cranberries bring just enough sweetness to balance the citrusy, herby dressing. A short rest at room temperature lets the sprouts soften slightly and soak up every bit of that bright green coating. It works beautifully as a make-ahead side — the flavors actually deepen after a few hours in the fridge — or you can serve it right away with a final squeeze of lemon and a scatter of torn basil for a fresh finish.
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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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