Pork Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a showstopper that proves a great dressing can transform even the simplest ingredients into something memorable. Fresh basil is chiffonaded into silky ribbons and whisked together with extra-virgin olive oil, bright lemon juice, garlic, and a whisper of ground ginger — a combination that's herbaceous, citrusy, and just a little unexpected. Letting the dressing sit for ten minutes before tossing is the quiet secret here, giving the basil time to fully infuse the oil with its fragrant, garden-fresh flavor. That dressing then gets poured over a gorgeous mix of halved red grapes, blueberries, strawberries, apple, and pear — a harvest of textures and natural sweetness that feels both rustic and refined. Every ingredient is completely plant-based and naturally free from any meat products, so there's zero guesswork about what's in the bowl. A scatter of torn fresh mint at the end adds a cool, aromatic finish that ties the whole thing together beautifully. Serve it immediately for the best texture, and don't be surprised when it disappears fast.
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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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