Nutmeg Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of salad base that actually holds up — no wilting, no sogginess, just satisfying crunch in every forkful. The homemade pesto here skips the usual warm-spice additions and leans instead on bright lemon juice, lemon zest, and a touch of ground ginger for a dressing that's fresh, zippy, and completely free of nutmeg. That matters more than you might think, since store-bought pestos and pre-made dressings often sneak in unexpected spices that can make label-reading a frustrating chore. Making the pesto yourself in a food processor takes only a few minutes and gives you total control over every ingredient. Dried cranberries and thinly sliced red onion weave in a little sweetness and bite that balance the garlicky, herby dressing beautifully. A short rest after tossing lets the sprouts soften just enough to mellow their raw edge without losing that satisfying texture. It works as a make-ahead lunch, a vibrant side dish, or an impressive addition to any spread.
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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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