Top-down picture of harvest salad in white bowl with side of blackberries and pecans


After a season of indulgence and an overabundance of rich foods, we find ourselves craving lighter fare.  We still desire those warm wintery seasonal flavors but without all the heaviness of their classic counterparts.  We are grateful to Peyton Galt of the popular food blog Choosing Balance for sharing her winter harvest salad recipe with us below.  Peyton’s recipes are simple, healthy, and delicious.  We recently spoke with Peyton on our podcast (listen here) and loved hearing her story.  She told us how and why she began her blog and instagram account (@choosing_balance) which is now an amazing success, her love of running, and some of her personal tips for dealing with grief and hardships.  Listen in, you’ll love getting to know Peyton.



We rarely think to add roasted vegetables to our salads but oh how they produce a beautifully finished product.  We are huge fans of brussel sprouts but if they aren’t your thing, you could easily substitute with any other vegetable like butternut squash, yellow squash, zucchini, cherry tomatoes, carrots, etc.  Roasting vegetables brings out their natural sweetness in a way no other cooking method can.  It’s a great technique for adding flavor to any dish.

For texture and crunch, Peyton tops this salad with pecans.  If you’re after even more flavor punch, toast them in a pan with a little butter or oil and perhaps even toss with paprika or garam masala.  The feta adds the perfect amount of creaminess and salt to this salad.  Dress with your favorite vinaigrette (Pey calls for Organic Girl Pomegranate Balsamic) and enjoy.

For all the recipe details and more of Peytons inspirational posts and food, head over to her site Choosing Balance.  On the hunt for other veggie and salad ideas?  Check out some of these recipes below:

Sweet & Spicy Brussel Sprouts

Zucchini Radicchio Hazelnut Salad

Cheesy Broccoli & Pea Soup



Harvest Salad
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Harvest Salad


  1. 1 package of brussel sprouts
  2. 2 Tbsp olive oil
  3. 1 Tbsp garlic powder
  4. 1 Tbsp balsamic vinegar
  5. Sea Salt for sprinkling
  6. 1 Cup of pecans
  7. Spinach
  8. 1/4 Cup feta
  9. Pint of blackberries
  10. Pomegranate Balsamic Dressing (Peyton prefers Organic Girl)


    Brussel Sprouts:
  • Preheat oven to 400F
  • Spray pan with nonstick spray
  • Coat the brussel sprouts with olive oil, balsamic vinegar, garlic powder, and sprinkle with salt
  • Cook the sprouts for 35 mins.
  • Broil for crispier sprouts
  • Combine the spinach, blackberries, brussels, and pecans into a bowl.
  • Sprinkle with feta cheese, dressing, and enjoy!


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