MSG Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts are the kind of ingredient that can completely transform a salad — they're tender-crisp, slightly nutty, and they soak up a bright dressing like a dream. This one pairs them with thinly sliced red onion and sweet-tart dried cranberries for a combination that hits every note at once. The real star is the homemade pesto, blended from fresh basil, garlic, lemon juice, lemon zest, and a touch of ground ginger — every single ingredient is whole and clean, with no flavor enhancers or additives hiding anywhere. That matters a lot when store-bought pestos and bottled dressings are notorious for sneaking in unwanted extras. Because everything here is made from scratch, you have complete control over what goes into the bowl. A short rest after tossing lets the sprouts soften just enough to mellow their bite and pull in all that herby, citrusy flavor. It's the kind of salad that works as a vibrant side or a light lunch, and it holds up well in the fridge if you want to get ahead.
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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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