Vegan Basil-Pesto Fruit Harvest Salad
This salad is a stunning collision of sweet, juicy fruit and a bright, herbaceous dressing that you genuinely would not expect to work so well together — but it absolutely does. Fresh basil gets sliced into delicate ribbons and stirred into a lemon-garlic olive oil base with a whisper of ground ginger, creating a dressing that's fragrant, zippy, and completely plant-based by nature. No honey, no dairy, no hidden animal products anywhere in the bowl — just whole, vibrant ingredients doing all the heavy lifting. Grapes, blueberries, strawberries, apple, and pear bring a gorgeous mix of textures and natural sweetness that the dressing ties together beautifully. Letting the dressing rest 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 flavor. A handful of torn fresh mint scattered over the top right before serving adds one more layer of freshness that makes the whole thing feel almost fancy. It's the kind of dish that disappears fast at a gathering and always prompts someone to ask for the recipe.
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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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