Turkey Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely craveable, and this one delivers on every level. Each sprout is sliced paper-thin so it soaks up the bright, garlicky basil pesto like a sponge, turning tender and deeply flavorful after just a short rest. The homemade pesto comes together in a food processor with fresh basil, lemon juice, lemon zest, a hint of ground ginger, and good olive oil — no store-bought shortcuts needed, and every ingredient is completely accounted for. Tart dried cranberries and slivers of red onion add little pops of sweetness and bite that keep each forkful interesting. This is the kind of dish that works equally well as a vibrant side or a light standalone lunch, and it holds up beautifully in the fridge for the next day. If you're navigating a table where poultry is off the menu, this salad pulls serious weight without leaning on any meat at all — it's satisfying, colorful, and packed with real flavor from plants alone.
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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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