Dairy Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a genuine showstopper — layers of juicy grapes, plump blueberries, sweet strawberries, and tender slices of apple and pear all tossed in a bright, herbaceous dressing that feels anything but ordinary. The star of the show is that basil-pesto-inspired vinaigrette, built from fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that adds a subtle warmth you won't see coming. Traditional pesto leans heavily on parmesan, but this version skips the cheese entirely without sacrificing any of that bold, aromatic character — the infused oil does all the heavy lifting. Letting the dressing sit for ten minutes before tossing is a small step that makes a big difference, giving the basil time to really bloom into the oil. Everything comes together in one large bowl with a gentle toss, making it as effortless to prepare as it is impressive to serve. A scatter of torn fresh mint over the top adds a cool, finishing note that ties the whole bowl together beautifully. It works as a light lunch, a brunch centerpiece, or a refreshing side that holds its own next to just about anything on the table.
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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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