Look to root vegetables for hearty winter salads. Technically a tuber rather than a root, sweet potatoes are a member of the morning glory family. They come in a variety of colors—orange-fleshed ones tend to be sweet and creamy, yellow varieties are drier and purple spuds fall somewhere in between. A drizzle of Creole mustard dressing gives this composed salad zing.
- 1 large sweet potato, peeled and cut into 1/2-inch-wide wedges
- 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
- ¾ teaspoon ground pepper, divided
- ½ teaspoon salt, divided
- 6 cups broccoli spears
- 2 links andouille sausage (about 6 ounces total), each cut into quarters
- 3 tablespoons Creole mustard (see Tip)
- 2 tablespoons honey
- 1 tablespoon white balsamic vinegar
- 10 cups torn escarole
- ¾ cup thinly sliced red onion
- ½ medium green bell pepper, sliced
- Step 1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.
Toss sweet potato wedges with 1 tablespoon oil and 1/4 teaspoon each pepper and salt in a medium bowl. Spread evenly on one side of the prepared pan. Toss broccoli in the bowl with 1 tablespoon oil and 1/4 teaspoon each pepper and salt. Spread evenly on the other side of the pan. Pierce sausage in several places with a fork and add to the pan. Roast, flipping once, until the sausage is heated through and the vegetables are tender and browned, about 20 minutes.
Meanwhile, combine mustard, honey, vinegar and the remaining 1/4 cup oil and 1/4 teaspoon pepper in a blender. Blend until smooth and thick.
Toss escarole with half the dressing in a medium bowl. Arrange on a platter with the sweet potato wedges, broccoli, sausage, tomatoes, onion and bell pepper. Drizzle with the remaining dressing.
To make ahead:
Refrigerate dressing (Step 3) for up to 2 days. Bring to room temperature before serving.
Defined by its horseradish flavor, Creole mustard gets its signature spice from the brown seeds of Louisiana-grown mustard greens. Find it with other mustards at your supermarket or online.
Serving Size: 2 1/2 cups
Per Serving: Cal 292, Fat 19g (sat 3g), Chol 17mg, Carbs 25g, Total sugars 10g (added 6g), Protein 9g, Fiber 6g, Sodium 707mg, Potassium 579mg.
Serving Size: 2 1/2 Per Serving: .