Walnut-Crusted Salmon Winter Salad


Main Dish
Walnut-Crusted Salmon Winter Salad

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This warm salad is full of Brussels sprouts, potatoes, and apples served along with oven-roasted walnut-crusted salmon. 

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Servings and Ingredients

Serves 4
12 oz. baby red or yellow potatoes, halved
12 oz. Hy-Vee Short Cuts sliced Brussels sprouts
1 tbsp. plus 1/3 cup Gustare Vita olive oil, divided
1 large Honeycrisp, or Gala apple, cored and cut into 1/2-inch-thick wedges
3 tbsp. Gustare Vita balsamic vinegar
2 tbsp. Hy-Vee brown sugar, packed
1 tsp. Hy-Vee Dijon mustard
⅛ tsp. Hy-Vee salt
4 (5-oz.) pieces skinless fresh salmon fillets, 3/4-to-1-inch-thick
¼ c. Hy-Vee chopped walnuts
6 oz. mixed salad greens
⅓ c. Hy-Vee Short Cuts chopped red onions

Things To Grab

  • Large bowl
  • 15x10-inch rimmed baking pan
  • Small bowl
  • Whisk
  • Paper towels
  • Silicone pastry brush
  • Meat thermometer


  1. Preheat oven to 450 degrees.

  2. Place potatoes and Brussels sprouts in a large bowl; toss with 1 tablespoon olive oil. Spread in a single layer on a 15x10-inch rimmed baking pan; add apple wedges. Roast for 10 minutes, stirring once halfway through.

  3. Whisk together vinegar, brown sugar, mustard, and salt in a small bowl. Slowly whisk in remaining 1/3 cup olive oil. Divide vinaigrette into two portions and set aside.

  4. Push vegetables and apples to edge of pan, leaving them in a single layer. Pat salmon dry with paper towels; place in center of pan. Lightly brush salmon with one portion of vinaigrette; sprinkle with walnuts. Roast for 6 to 10 minutes or until salmon flakes with a fork (145 degrees) and vegetables and apples are tender. Drizzle with half of the remaining vinaigrette; sprinkle some of the greens around the salmon.

  5. Place remaining salad greens on four salad plates; sprinkle with red onions. Arrange salmon, vegetables, and apples on top. Drizzle with remaining vinaigrette.

Nutrition facts


600 Calories per serving

Amounts Per Serving

  • Total Fat: 33g
  • Cholesterol: 65mg
  • Sodium: 260mg
  • Total Carbohydrates: 42g
  • Protein: 36g

Daily Values

Iron 15%
Calcium 8%
Vitamin D 80%
Potassium 30%

Recipe Source:

Balance January 2019