ARUGULA SALAD WITH BACON AND BUTTERNUT SQUASH
Steps:
- 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.
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