Oats Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of salad base that surprises people — tender enough to eat comfortably, sturdy enough to hold up to a bold dressing without wilting into a soggy mess. The homemade pesto here is bright and punchy, built from fresh basil, garlic, lemon juice, lemon zest, and a whisper of ground ginger that gives it an unexpected lift. Tossed with thinly sliced red onion and dried cranberries, the whole bowl hits that perfect sweet-savory-tangy balance that keeps you going back for another forkful. Because the pesto is made entirely from scratch with whole, simple ingredients, there's no need to scan labels or worry about hidden grains sneaking in through a store-bought sauce. The ten-minute rest after tossing is a small but important step — it lets the sprouts soften just slightly and soak up all that herby, citrusy dressing. Serve it right away for maximum freshness, or make it ahead and refrigerate it for a next-day lunch that somehow tastes even better.
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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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