Rocket salad with bacon and butternut squash

    20 min

    A pan-fried mixture of bacon, mushrooms and cooked butternut squash is served on top of rocket leaves in this simple salad recipe for one.

    2 people made this

    Serves: 1 

    • 1 slice bacon, diced
    • 2 mushrooms, sliced (or more to taste)
    • 60g cooked butternut squash cubes
    • 40g rocket leaves
    • 30g goat cheese, crumbled
    • 1 teaspoon pine nuts
    • 1/4 teaspoon cracked black pepper, or to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook diced bacon in a pan 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 butternut squash cubes into the bacon mixture; continue cooking until the butternut squash is hot and the bacon is crisp, 3 to 5 minutes more.
    2. Place rocket leaves in a bowl; top with bacon, mushroom and butternut squash mixture. Sprinkle goat cheese over the salad and top with pine nuts. Season with cracked black pepper.

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    Average global rating:

    Reviews in English (3)


    Restaurant quality salad! Thanks for the recipe!  -  24 Feb 2018  (Review from Allrecipes US | Canada)


    Yum!  -  25 Nov 2017  (Review from Allrecipes US | Canada)


    This mean was fantastic!! I'm on a diet and so I substituted nitrate-free turkey bacon for the regular bacon and omitted the crumbled goat cheese and added some red onions to the recipe and served it with a balsamic dressing. My husband and I thought this salad was soooooo good -- good enough for company or even on our Thanksgiving table!  -  11 May 2017  (Review from Allrecipes US | Canada)