Arugula Salad with Bacon and Butternut Squash Recipe - Allrecipes.com
  • READY IN 20 mins

Arugula Salad with Bacon and Butternut Squash

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 salad Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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.
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Reviews More Reviews

Sep 11, 2014

I've made this several times - it always gets rave reviews. I didn't use mushrooms or pine nuts because I don't like them, and I've used spinach in place of or combined with the arugula. I've taken it to pot luck type dinners and it's very easy to assemble on site. I can even cook the butternut squash and bacon a couple days before, then zap it in the microwave and top the greens as directed when you're ready to serve.

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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