Oats Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a showstopper that proves savory herbs and fresh produce are a match made in heaven. A silky basil-pesto dressing — built from fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger — gets drizzled over a colorful mix of red grapes, blueberries, strawberries, apple, and pear. The result is bright, fragrant, and just a little unexpected in the best possible way. Letting the dressing sit for ten minutes before tossing is the small step that makes a big difference, giving the basil time to fully infuse the oil with its herby depth. Every ingredient here is naturally free from grains and grain-based additives, so there's no label-scanning or substitution stress involved — just whole, clean produce doing all the heavy lifting. A scatter of torn fresh mint at the end adds an optional pop of freshness that takes the whole bowl up another notch. Whether you're serving it as a light dessert, a brunch side, or a midday snack, this salad is the kind of thing people ask you to bring to every gathering.
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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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