Macadamia Free Basil-Pesto Brussels Sprout Salad

Shaved raw Brussels sprouts are the kind of salad base that surprises people — tender enough to eat fresh, sturdy enough to hold up to a bold dressing, and genuinely satisfying in a way that bagged greens rarely are. The homemade pesto here skips pine nuts entirely and leans on bright lemon juice, lemon zest, fresh basil, and a hint of ground ginger instead, so the flavor is vibrant and a little unexpected. That matters a lot when you're navigating store-bought pestos and salad kits, which often sneak in macadamia or other tree nuts without much fanfare on the label. Making the dressing yourself in a food processor takes only a couple of minutes and puts you fully in control of every ingredient. Dried cranberries and paper-thin red onion round out the salad with a little sweetness and bite, balancing the herby, garlicky pesto beautifully. A ten-minute rest after tossing lets the sprouts soften just enough to soak up all that bright green dressing. This one is equally at home as a weeknight side or something you'd proudly bring to a potluck.

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