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

Walnut-Crusted Salmon Winter Salad

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.

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.

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.

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