Recipe by sarah.antoinette
"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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bacon, cut into small pieces
mushrooms, sliced (or more to taste)
cooked butternut squash cubes
crumbled goat cheese
cracked black pepper, or to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Arugula Salad with Bacon and Butternut Squash
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 127
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