A salad so addictive you’ll think it’s laced with crack
I have recently become obsessed with the creation of elaborate salads. This one was inspired by something I saw a friend eating and had to recreate.
I can’t stop eating it, and since it is called a salad I will continue to do so guilt free.
- 1 small sweet potato
- 2 teaspoons crumbled blue cheese
- 1.5 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- dash cumin
- dash black pepper
Get it done:
Preheat oven to 400F. Chop sweet potato into chunks (I left the skin on because my parents always said that was good for me, don’t necessarily feel peer pressured to do the same). Dry roast sweet potato for 20-30 minutes depending on how moody your oven is, turn at half time.
While that’s happening start to load up your favourite show (I am currently obsessed with The Newsroom on HBO so maybe check that out).
Then mix together the olive oil, balsamic, cumin and pepper.
Throw a handful or three of arugula (just use your judgement) into a mixing bowl, add blue cheese and your homemade dressing. When the sweet potatoes are a bit brown on the outside and feel soft in the middle add them to your salad.
Love and other chaos,
Your future PR girl