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
- 1 cup small grape tomatoes, halved
- 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: 25 calories; protein 0.1g; carbohydrates 6.6g; dietary fiber 0.2g; sugars 6.4g; monosaccharides 5.8g; disaccharides 0.2g; other carbs 0.1g; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 12.6g; ash 0g; vitamin a iu 36.7IU; vitamin a re 3.6RE; vitamin a carotenoid 3.6RE; vitamin a retinol 0RE; vitamin a carotene 20.6mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0mg; vitamin b12 0mcg; vitamin c 8mg; vitamin e alpha equivalents 0mg; vitamin e iu 0.1IU; vitamin e mg 0mg; folate 1.1mcg; vitamin k 0.7mcg; pantothenic acid 0mg; boron 48.9mg; calcium 2.2mg; copper 0mg; fluoride 0.7mg; iron 0.1mg; magnesium 1.1mg; manganese 0mg; phosphorus 2.3mg; potassium 23mg; selenium 0.1mcg; sodium 1.2mg; zinc 0mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; pyramid fat 0; exchange other carbs 0; energy 24kcal; aspartic acid 0g; glutamic acid 0g; thiamin 0mg; riboflavin 0mg; soluble fiber 0g; insoluble fiber 0.1g; iodine 0.1mcg; molybdenum 0.5mcg; pyramid vegetables 0; exchange vegetables 0; phytosterols 0.9mg.