Turkey Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a total showstopper — jewel-toned berries, crisp apple and pear slices, and plump halved grapes all tossed in a bright, herbaceous basil-pesto dressing that you genuinely won't see coming. The dressing is the real magic here: fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger come together into something that makes ordinary fruit taste like a chef put real thought into it. 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 delivers a little sweetness, a little tang, and that fresh herbal lift that keeps you going back for more. This is entirely plant-based and built from whole, recognizable ingredients, so there's zero guesswork about what's in it — no deli counter, no processed components, nothing to second-guess. Torn fresh mint scattered over the top right before serving adds one more layer of freshness that makes the whole bowl feel like something you'd order at a nice brunch spot. It comes together quickly and travels well, making it just as at home on a weekday lunch table as it is at a summer gathering.
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!