MSG Free Basil-Pesto Fruit Harvest Salad
There is something genuinely surprising about a fruit salad dressed with a bright, herbaceous basil-pesto vinaigrette — and once you try it, plain fruit bowls start to feel a little boring. Juicy red grapes, plump blueberries, strawberries, apple, and pear all come together in a way that feels both refreshing and a little unexpected. The dressing is built from fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger, and letting it sit for ten minutes before tossing allows the basil to fully infuse the oil with its fragrant, peppery depth. Every single ingredient here is whole and unprocessed, so there are no hidden flavor enhancers or additive-laden shortcuts to worry about — just clean, real food. A scatter of torn fresh mint over the top adds one final layer of brightness that makes the whole bowl feel almost restaurant-worthy. It comes together quickly and is stunning enough to bring to a brunch table or serve as a light, palate-cleansing dessert.
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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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