Arugula Salad with Bacon and Butternut Squash recipe
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Ingredients
- 1 slice bacon, cut into small pieces 2 mushrooms, sliced (or more to taste) ¼ cup cooked butternut squash cubes 2 cups arugula 1 ounce crumbled goat cheese 1 teaspoon pine nuts ¼ teaspoon cracked black pepper, or to taste
Nutrition Info
- 210.8 caloriescarbohydrate: 10.3 gcholesterol: 32.3 mgfat: 14.1 gfiber: 2.9 gprotein: 13.1 gsaturatedFat: 7.4 gservingSize: -sodium: 368 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Arugula Salad with Bacon and Butternut Squash
Directions
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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.