Mushroom Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a total showstopper — juicy grapes, plump blueberries, sweet strawberries, and tender slices of apple and pear all tossed in a bright, herbaceous basil-pesto dressing. The dressing itself is a simple blend of fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that adds just enough warmth to make it feel unexpected. 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 fragrant, peppery flavor. Every bite is a balance of sweet, citrusy, and savory — the kind of combination that makes people ask for the recipe before they've even finished their bowl. Because every ingredient here is a whole fruit, fresh herb, or pantry staple, there's zero guesswork about hidden fungi or cross-contamination from processed sauces or pre-made dressings. A scatter of torn fresh mint over the top right before serving adds a cool, clean finish that ties everything 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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