Low Sugar Basil-Pesto Fruit Harvest Salad
Fruit salad gets a serious upgrade here, with a savory-herby basil-pesto dressing that transforms a bowl of fresh produce into something genuinely memorable. The dressing is built from olive oil, lemon juice, garlic, and a whisper of ground ginger — nothing more — so every bit of sweetness you taste comes straight from the grapes, blueberries, strawberries, apple, and pear themselves. That matters a lot when you're avoiding added sugar, because so many store-bought dressings and pre-made fruit salads sneak in honey, syrups, or sweetened vinaigrettes without a second thought. Letting the dressing sit for ten minutes before tossing is a small step that makes a big difference, giving the basil time to fully infuse the oil with its bright, aromatic flavor. The result is a salad that feels sophisticated enough for a dinner party spread but comes together with almost no effort. A scatter of torn fresh mint at the end is optional, but it adds a cool, clean finish that really ties the whole thing together.
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Learn more →Ingredients
4 servings
For the basil-pesto dressing
- ¼ cup fresh basil leaves, tightly packed
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 2 cups seedless red grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1 medium apple, cored and thinly sliced
- 1 medium pear, cored and thinly sliced
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fine sea salt, and ground ginger until fully combined and slightly emulsified.
- 2
Stack the basil leaves, roll them tightly lengthwise, and slice into thin ribbons (chiffonade). Add the basil to the dressing and stir to combine. Let the dressing sit for 10 minutes so the basil flavor infuses into the oil.
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