Pecan Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are often an afterthought, but this one earns a spot at the center of the table. A vibrant mix of grapes, blueberries, strawberries, apple, and pear gets tossed in a bright, herb-forward dressing made from fresh basil, lemon juice, garlic, olive oil, and a hint of ground ginger — and the result is something genuinely surprising. The trick of chiffonading the basil and letting it steep in the dressing for ten minutes means every piece of fruit picks up that fragrant, pesto-like depth rather than just a surface-level coating. It's the kind of dish that looks like you spent way more effort than you actually did. Because the dressing is built entirely from fresh herbs, citrus, and pantry staples, there's no need to scan labels or worry about shared-facility warnings that come with packaged nut-based sauces or store-bought dressings. Torn mint scattered over the top at the end adds a cool, finishing note that makes the whole bowl feel almost restaurant-worthy. Serve it immediately after tossing so the fruit stays crisp and the colors stay gorgeous.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!