Andouille, Sweet Potato & Broccoli Salad with Creole Mustard Dressing 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.


20 mins


40 mins




  • 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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.


Parchment paper


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.

Nutrition Facts

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.

Nutrition Facts

Serving Size: 2 1/2 Per Serving: .


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