Mushroom Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of salad base that surprises people — they're tender enough to eat fresh but sturdy enough to hold up to a bold, herby dressing without wilting into a soggy mess. The homemade basil pesto here is bright and garlicky, lifted with fresh lemon juice, lemon zest, and a subtle hit of ground ginger that makes the whole thing feel a little unexpected in the best way. Tossed with paper-thin red onion and chewy dried cranberries, every bite hits that sweet-savory-tangy balance that keeps you going back for more. Because the pesto is blended from scratch using just basil, garlic, olive oil, and a few pantry staples, there's zero guesswork about what's actually in your dressing — no store-bought sauces with mystery additives to worry about. The salad gets even better after a short rest at room temperature, which lets the sprouts soften just slightly and soak up all that green, garlicky goodness. It works beautifully as a make-ahead dish since it holds well in the fridge, making it a smart pick for meal prep or a crowd-pleasing side at your next gathering.
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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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