Looking for a delicious and satisfying fall salad that brings together the best flavors of the season? Arugula Salad with Bacon and Butternut Squash is a warm, comforting dish that balances the peppery bite of fresh arugula with the savory crunch of crispy bacon and the natural sweetness of roasted butternut squash. Whether you’re serving it as a main dish or a side, this salad is a perfect way to enjoy the cooler weather and cozy up to a healthy, flavorful meal.
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Health Benefits of Arugula and Butternut Squash
This salad isn’t just tasty; it’s packed with nutrients! Arugula is rich in vitamins A, C, and K, as well as antioxidants that support overall health. Its peppery flavor adds a refreshing contrast to the salad. On the other hand, butternut squash is loaded with fiber, vitamin A, and potassium, making it a heart-healthy addition that promotes good digestion and boosts your immune system.
Why Bacon Adds a Rich Twist
Who can resist bacon? It’s the perfect complement to this salad because its salty, smoky flavor balances the sweetness of the roasted butternut squash and the bitterness of the arugula. Bacon adds depth and richness to the dish, making it more filling and satisfying. Plus, its crisp texture provides a wonderful contrast to the softer squash.
Arugula Salad with Bacon and Butternut Squash: Key Ingredients
To make this delicious salad, you’ll need:
- 4 cups fresh arugula
- 2 cups butternut squash, cubed
- 6 slices bacon
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup dried cranberries (optional)
- Olive oil, for roasting
- Salt and pepper, to taste
- Balsamic vinaigrette or a lemon-based dressing
Preparing Butternut Squash
To prepare the butternut squash, start by peeling it, removing the seeds, and cubing it into small, bite-sized pieces. Toss the cubes in a bit of olive oil, salt, and pepper, then roast them in a preheated oven at 400°F (200°C) for 25-30 minutes, or until they are golden brown and caramelized. Roasting enhances the natural sweetness of the squash, adding depth to the salad.
Cooking the Bacon
For crispy bacon, lay the strips flat in a cold pan and cook them over medium heat, turning occasionally until they are browned and crispy. Once done, transfer the bacon to a plate lined with paper towels to absorb any excess grease. After it cools, crumble the bacon into small pieces for sprinkling over the salad.
Building the Salad Base
Arugula is the ideal base for this salad because of its peppery, slightly bitter flavor, which complements the sweetness of the butternut squash and the salty bacon. If you want to switch it up, you can also use a mix of baby spinach, kale, or spring greens.
Combining the Ingredients
Once your butternut squash is roasted and your bacon is crispy, it’s time to assemble the salad. Start by layering a bed of fresh arugula on your plate. Scatter the roasted butternut squash and crumbled bacon over the top. For extra crunch, add toasted pecans or walnuts. If you like, sprinkle some dried cranberries for a touch of sweetness or add goat cheese for a creamy contrast.
Arugula Salad with Bacon and Butternut Squash: Dressing Options
A simple balsamic vinaigrette works beautifully with this salad, as its tangy sweetness enhances the roasted squash and complements the bacon. If you prefer a lighter option, a lemon-based dressing with olive oil, lemon juice, and a touch of honey also pairs nicely. You can easily whip up a homemade dressing by mixing olive oil, vinegar or lemon juice, salt, pepper, and a dash of honey.
Adding Toppings for Extra Crunch
To elevate the texture of your salad, try adding toasted pecans or walnuts. These nuts bring a rich, buttery flavor and a satisfying crunch. If you’re feeling adventurous, toss in some pumpkin seeds for a seasonal twist. The optional additions of dried cranberries and crumbled goat cheese also provide extra layers of flavor and texture.
Arugula Salad with Bacon and Butternut Squash: Serving Suggestions
This salad can be served as a main dish or as a side for a larger meal. It pairs well with roasted meats, grilled chicken, or even a hearty soup. The combination of warm, roasted squash and crispy bacon makes it an excellent choice for fall dinners or holiday gatherings.
Making It Ahead
If you want to make this salad ahead of time, you can roast the butternut squash and cook the bacon in advance. Store them separately in the refrigerator and assemble the salad just before serving to keep the greens fresh. Add the dressing right before serving to avoid wilting the arugula.
Customizing Your Salad
This salad is easy to customize to suit your dietary needs or preferences. If you’re looking for a vegetarian option, simply omit the bacon and add roasted chickpeas or tofu for protein. You can also switch up the nuts, add different cheeses like feta or blue cheese, or experiment with other roasted vegetables such as sweet potatoes or carrots.
Arugula Salad with Bacon and Butternut Squash: Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To avoid sogginess, keep the dressing separate and add it just before eating. The butternut squash can be reheated in the oven or microwave, but the salad is also delicious cold.
Conclusion
The Arugula Salad with Bacon and Butternut Squash is a perfect balance of flavors and textures, making it an ideal dish for fall. With its mix of peppery greens, sweet roasted squash, and savory bacon, it’s a salad that’s satisfying enough to be a meal on its own or served as a standout side dish. Try this easy and delicious salad, and enjoy the best flavors of the season.
FAQs
- Can I use spinach instead of arugula?
Yes! Spinach or other greens like kale can be used as a substitute for arugula if you prefer a milder flavor. - Can I make this salad vegan?
Absolutely! Just omit the bacon and cheese, and add roasted chickpeas or tofu for protein. You can also use a vegan dressing. - How do I prevent the salad from getting soggy?
Keep the dressing separate and add it just before serving. You can also store the roasted squash and bacon separately to keep the greens crisp. - Can I add other vegetables to this salad?
Yes, roasted sweet potatoes or carrots would work well in this salad for extra sweetness and color. - What’s the best way to reheat butternut squash?
To reheat, place the butternut squash in the oven at 350°F (175°C) for about 10 minutes, or warm it in the microwave for 1-2 minutes.