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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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
1
Yield:
1 salad
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

211 calories; protein 13.1g 26% DV; carbohydrates 10.3g 3% DV; fat 14.1g 22% DV; cholesterol 32.3mg 11% DV; sodium 368mg 15% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
02/28/2016
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 degrees for about 20 minutes. I also used a blend of spinach and arugula. I used cranberry and orange goat cheese and it gave a great sweetness to the salad. I think this would be great with dried cranberries added also. I served with a light dijon vinaigrette sweetened with a touch of honey. Thanks for the recipe! I will be making this over and over again. Read More
(5)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2016
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 degrees for about 20 minutes. I also used a blend of spinach and arugula. I used cranberry and orange goat cheese and it gave a great sweetness to the salad. I think this would be great with dried cranberries added also. I served with a light dijon vinaigrette sweetened with a touch of honey. Thanks for the recipe! I will be making this over and over again. Read More
(5)
Rating: 5 stars
09/11/2014
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. Read More
(4)
Rating: 5 stars
02/24/2018
Restaurant quality salad! Thanks for the recipe! Read More
(1)
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Rating: 5 stars
11/25/2017
Yum! Read More
Rating: 5 stars
05/11/2017
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 served it with a balsamic dressing. My husband and I thought this salad was soooooo good -- good enough for company or even on our Thanksgiving table! Read More
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