Nightshade Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts make a surprisingly satisfying base for a salad — tender enough to absorb dressing but with just enough bite to keep things interesting. The real star here is a bright, herb-forward pesto built entirely from basil, lemon, garlic, olive oil, and a hint of ground ginger, which gives it a subtle warmth you won't expect but will absolutely love. Because the dressing skips tomatoes, peppers, and every other nightshade ingredient, it's a genuinely safe and flavorful option for anyone navigating that restriction — no substitutions required, no ingredients to hunt down or swap out. The dried cranberries add little pops of sweetness that play beautifully against the lemony pesto and the slightly bitter sprouts, while the thinly sliced red onion brings a gentle sharpness to round everything out. Letting the salad rest for ten minutes before serving is a small step that makes a real difference, giving the shaved sprouts time to soften and soak up all that herby dressing. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that still tastes fresh the next day.
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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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