This salad can be a full meal if you do one or more of the “add-ons” listed.

Wash and slice 2 potatoes and 2 beets in 1/4 inch thick half rounds — keeping them separate. Mix together 2 T. olive oil and a pinch of salt, then toss the potatoes in it and arrange on a baking dish in a single layer. Toss the beets and do the same.
Roast the vegetables at 375 until browned on one side, then flip them.
Clean one leek and then thinly slice it lengthwise, toss with the oil and salt, and sprinkle over the vegetables.
Separate the leaves of 1 head of escarole, setting aside any that are mostly green (usually the outer leaves). These can be saved for cooking.
Soak the leaves in water, draining and refilling three times. Check the bases of the leaves to make sure there is no residual grit. Spin the escarole dry and then chop the leaves roughly.
Juice 2 lemons and mix with an equal part olive oil. Add 1 t. mustard, 1 minced clove of garlic, and salt to taste.
When the roasted vegetables are done, immediately toss them with the escarole until the leaves soften slightly (wilt). Add dressing to taste.
Option 1: Thinly slice 1 Asian pear and crumble 4 oz. feta cheese; add to the salad.
Option 2: Grill a 12 oz. salmon filet brushed with sesame oil and soy sauce. Chop and add to the salad.
Option 3: Add 1 C. cooked white or cannellini beans.