Seed Oil Free Basil-Pesto Brussels Sprout Salad

Total time30 min

Prep time20 min

Cook time0 min

Seed Oil Free Basil-Pesto Brussels Sprout Salad

Raw, shaved Brussels sprouts are the kind of ingredient that can completely win you over once you treat them right, and this vibrant salad does exactly that. Every shred gets coated in a bright, garlicky basil pesto made entirely with extra-virgin olive oil — no canola, no sunflower, no mystery blends — so you know exactly what's going into the dressing. That matters more than people realize, because store-bought pestos and bottled dressings are some of the sneakiest places refined seed oils tend to hide. The lemon juice and zest in the pesto cut through the richness of the olive oil beautifully, while a hint of ground ginger adds just enough warmth to keep things interesting. Dried cranberries and paper-thin red onion round out the bowl with pops of sweetness and a little bite. A quick ten-minute rest lets the sprouts soften just enough to absorb all that herby dressing without losing their satisfying crunch. It's the kind of salad that holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side.

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Ingredients

4 servings

For the salad

1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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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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