Arugula Salad with Bacon and Butternut Squash

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sarah.antoinette 0

"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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20 m servings 211 cals
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Original recipe yields 1 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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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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 ta...

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