BCL - Arugula Salad with Bacon and Butternut Squash So Tasty
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Arugula Salad with Bacon and Butternut Squash |
"This is just a short salad I came up with from leftovers and cherished! I appreciated the way the arugula paired with the bacon and squash. Add a baguette or a bagel, and it's a fantastic lunch all on it is own! Dress with balsamic French dressing or virtually oil and vinegar. Feta cheese can be used for the goat cheese, in case you decide upon."
Ingredients :
- 1 slice bacon, cut into small pieces
- 2 mushrooms, sliced (or greater to flavor)
- 1/four cup cooked butternut squash cubes
- 2 cups arugula
- 1 ounce crumbled goat cheese
- 1 teaspoon pine nuts
- 1/four teaspoon cracked black pepper, or to taste
Instructions :
Prep : 10M | Cook : 1M | Ready in : 20M |
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- Cook bacon in a skillet over medium-excessive warmness till a number of the fats renders into the pan, 2 to three minutes. Add mushrooms; cook and stir collectively till the mushrooms are tender, about five minutes. Stir squash cubes into the bacon combination; continue cooking till the squash is warm and the bacon crisp, 3 to five mins greater.
- Put arugula in a bowl; top with bacon, mushroom, and squash aggregate. Sprinkle goat cheese over the salad and pinnacle with pine nuts. Sprinkle with cracked black pepper.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it evenly, and make clean-up simpler.
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