Step 1

Preheat oven to 425°F.

Step 2

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Step 3

Peel and cut sweet potato into ½-inch cubes; transfer to a baking sheet pan. Drizzle with oil, season with salt and pepper, and toss to combine; spread out in an even layer.

Step 4

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until sweet potatoes are golden brown and fork-tender, about 20 minutes. Remove from oven and set aside to cool, about 5 minutes.

Step 5

Meanwhile, preheat a skillet over medium-high heat.

Step 6

While the skillet heats up, slice the sausages crosswise into ½-inch thick rounds.

Step 7

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until golden brown and crispy, 4-5 minutes (or cook sausages according to package instructions). Use a slotted spoon to transfer the sausage to a paper towel-lined plate and set aside.

Step 8

While the sausage is cooking, place oil, vinegar, sugar, and spices in a large bowl. Whisk to combine the dressing.

Step 9

Halve tomatoes and add to the bowl with the dressing.

Step 10

Add mixed greens to the bowl and toss to combine the salad.

Step 11

To serve, divide salad between plates or bowls; top with roasted sweet potato and crispy sausage. Enjoy!