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Arugula Salad with Bacon and Butternut Squash


"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
Original recipe yields 1 servings (1 salad)

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  • Prep

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 211 calories; 14.1 g fat; 10.3 g carbohydrates; 13.1 g protein; 32 mg cholesterol; 368 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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...

Restaurant quality salad! Thanks for the recipe!


This mean was fantastic!! I'm on a diet and so I substituted nitrate-free turkey bacon for the regular bacon and omitted the crumbled goat cheese and added some red onions to the recipe and se...