Lupin Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a bright, garlicky basil pesto make for a salad that feels both fresh and deeply satisfying — the kind of dish that disappears fast at a dinner table. The sprouts are sliced paper-thin, which softens their bite just enough while keeping that pleasant crunch, and the chewy dried cranberries add little pops of sweetness that balance the lemony dressing beautifully. The pesto here skips pine nuts entirely, built instead around fresh basil, garlic, lemon juice, lemon zest, and a hint of ground ginger — a combination that's genuinely vibrant and a little unexpected. That matters because store-bought pestos and many restaurant versions routinely include lupin flour as a filler or thickener, making them a hidden risk for anyone avoiding the ingredient. Making the dressing from scratch with this short, clean ingredient list puts you fully in control. A ten-minute rest after tossing lets the sprouts absorb the pesto so every forkful is well-coated and flavorful rather than underdressed. It holds up well in the fridge overnight, making it a smart choice 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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