At the end of March, I went to Baltimore for a weekend trip and had this sweet potato salad. It was incredibly good, and as I’ve started doing with really good food that I order at restaurants, I decided I would attempt to recreate the magic that happened on that plate at home.
I think I love salads now. Like I legitimately love them. I’ve liked salads well enough before but it was a rarity for me to actually crave them. Well I discovered something that has made them so much better, and was a part of the reason why I loved that salad in Baltimore so much. Back in the day I used to use lettuce as the base for my salads, then I eventually switched to spinach, but now I’ve discovered arugula. I was buying it to use as a filling in a wrap a couple of weeks ago, and before it went bad I decided to use it for a salad. Great decision. It didn’t taste like a salad. Every iteration I’ve tried has been delicious. I first had it with baked chicken, black beans, garbanzo beans, and goat cheese.
When I ran out of baked chicken, I used an apple chicken sausage link, and when I ran out of those I used oven roasted sweet potato wedges. And it doesn’t need any dressing. Seriously, I don’t know what I was doing with my life before. I may have been late to the party, but I’m here now.
Speaking of parties, hope you enjoyed your Memorial Day Weekend!