Arugula Salad with Bacon and Butternut Squash recipe

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Ingredients

1 slice bacon, cut into small pieces
2 mushrooms, sliced (or more to taste)
¼ cup cooked butternut squash cubes
2 cups arugula
1 ounce crumbled goat cheese
1 teaspoon pine nuts
¼ teaspoon cracked black pepper, or to taste

Nutrition Info

210.8 calories
carbohydrate: 10.3 g
cholesterol: 32.3 mg
fat: 14.1 g
fiber: 2.9 g
protein: 13.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 368 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes. Add mushrooms, cook and stir together until the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture, continue cooking until the squash is hot and the bacon crisp, 3 to 5 minutes more.

  2. Put arugula in a bowl, top with bacon, mushroom, and squash mixture. Sprinkle goat cheese over the salad and top with pine nuts. Sprinkle with cracked black pepper.

Recipe Yield

1 salad

Recipe Note

This is just a quick salad I came up with from leftovers and loved! I liked the way the arugula paired with the bacon and squash. Add a baguette or a bagel, and it's a great lunch all on it's own! Dress with balsamic vinaigrette or simply oil and vinegar. Feta cheese can be used for the goat cheese, if you prefer.

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