So I made up a salad today with some left over ingredients I had laying around, and it was SO DANG GOOD. The pantry gods were smiling down upon me, and everything in this dish comes together so beautifully. Its got a lovely savory and satisfying flavor due to the mushrooms and bacon, and its got great for you buttery vegetables and a peppery bite from the arugula. I love eating meat free or very little meat meals. It just feels like a healthy choice. This was a great way to eat vegetables for dinner and not feel sad about it.
Directions:
Cook bacon in a large skillet over medium heat until it begins to crisp up and renders some of its fat. Add your mushrooms, salt, and pepper, and cook until the mushrooms are tender. Remove the mushrooms and bacon from the pan and set aside. Stir your squash into the remaining bacon grease and cook until the squash is cooked through and crispy on the outside. Pour your arugula into a bowl, top it with the squash, then the bacon/mushroom mixture. Sprinkle with cheese. Roasted walnuts would be a wonderful add on as well if available.
Ingredients:
1 butternut squash peeled and cubed into 1 inch squares
3 cups bag fresh arugula
3 slices of bacon, cut into small pieces
1 pkg baby portobello mushrooms, sliced
6 ounces crumbled goat cheese
salt and pepper
Directions:
Cook bacon in a large skillet over medium heat until it begins to crisp up and renders some of its fat. Add your mushrooms, salt, and pepper, and cook until the mushrooms are tender. Remove the mushrooms and bacon from the pan and set aside. Stir your squash into the remaining bacon grease and cook until the squash is cooked through and crispy on the outside. Pour your arugula into a bowl, top it with the squash, then the bacon/mushroom mixture. Sprinkle with cheese. Roasted walnuts would be a wonderful add on as well if available.
This salad was supremely delicious and came together quickly. A quick, healthy, tasty, low meat meal. Winner winner (not a chicken dinner) in my book!
Enjoy!
