Mixed Green Salad with Sausage, Sweet Potato, Feta & Italian Dressing

Directions

1. Preheat the oven to 425°F and line a baking sheet.
2. Wash and dry the produce, then cut the sweet potato into half-inch cubes and place on the baking sheet. Toss with oil, salt, and pepper, and spread in an even layer.
3. Roast the potatoes, stirring halfway through, until they are golden and tender, about 20 minutes. Let them cool a bit.
4. Slice the sausages into 1/2-inch rounds and cook in a hot skillet with a little oil until browned and crispy, 5–6 minutes; transfer to a plate lined with paper towels.
5. In a medium bowl, whisk together oil, white wine vinegar, brown sugar, and Italian seasoning, garlic powder, onion powder, parsley flakes, and a pinch of salt and pepper.
6. Halve the grape tomatoes and add them to the dressing, then add the spring greens and toss to coat lightly.
7. To serve, divide the greens among plates, top with roasted sweet potatoes, sausage rounds, and crumbled feta. Sprinkle with a little parsley if desired.