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.

active:

20 mins

total:

40 mins

Servings:

6

Ingredients

  • 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

Directions

    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.

Equipment:

Parchment paper

Tip:

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

Tips

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: 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.

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