Rye Free Basil-Pesto Brussels Sprout Salad

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Basil-Pesto Brussels Sprout Salad

Shaved raw Brussels sprouts make a surprisingly satisfying salad base — tender enough to eat fresh, with just enough bite to hold up to a bold dressing. The homemade pesto here is bright and herby, built from fresh basil, garlic, lemon juice, lemon zest, and a hint of ground ginger that gives it a subtle warmth you won't expect but will absolutely love. Every ingredient is naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye lurking in a store-bought sauce or dressing. The dried cranberries and paper-thin red onion add little pops of sweetness and sharpness that balance the richness of the olive oil pesto beautifully. A short 10-minute rest after tossing lets the sprouts soften just slightly and soak up all that flavor, so the salad tastes like it took far more effort than it did. Finish with an extra squeeze of lemon and a scatter of torn basil if you want it to look as good as it tastes — this one is genuinely impressive on a table.

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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
Ocean Spray Craisins Whole & Juicy Sweetened Dried Cranberries Wegmans Sweetened Dried Cranberries, FAMILY PACK SOUTHERN GROVE Dried CRANBERRIES Trader Joe's Organic Dried Cranberries Trader Joe's Organic Whole Sweetened Dried Cranberries
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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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