Wheat Free Basil-Pesto Fruit Harvest Salad
A vibrant mix of grapes, blueberries, strawberries, apple, and pear makes this salad feel like a celebration of the season in a single bowl. What sets it apart is the unexpected basil-pesto dressing — fresh basil ribbons, lemon juice, olive oil, garlic, and a whisper of ground ginger come together into something bright, herby, and just a little sophisticated. 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, garden-fresh flavor. Every ingredient here is naturally free from wheat, so there's no swapping, substituting, or label-scanning required — just real, whole food from start to finish. A scatter of torn mint leaves at the end is optional, but it adds a cool, refreshing finish that really pulls the whole thing together. This one works equally well as a light lunch, a brunch centerpiece, or a stunning side alongside grilled proteins.
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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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