Arugula Salad with Bacon and Butternut Squash
Ingredients20 m servings 211 cals
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 211 calories; 14.1 g fat; 10.3 g carbohydrates; 13.1 g protein; 32 mg cholesterol; 368 mg sodium. Full nutrition
ReviewsRead all reviews 5
This salad is fabulous! I loved all the flavors together. Instead of tossing the squash in with the mushrooms I just roasted butternut squash cubes with olive oil, salt & pepper at 400 degree...
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...