Arugula Salad with Bacon and Butternut Squash

Ingredients

• 2 cups arugula 
• 1 slice bacon cut into small pieces
• 0.3 cup butternut squash cubes cooked
• 1 ounce goat cheese crumbled
• 2  mushrooms sliced to taste ( )
• 0.3 teaspoon cracked pepper black to taste
• 1 teaspoon pinenuts 

Equipment

• bowl
• frying pan

Directions

1. Cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes.
2. 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.
3. Put arugula in a bowl; top with bacon, mushroom, and squash mixture.
4. Sprinkle goat cheese over the salad and top with pine nuts.
5. Sprinkle with cracked black pepper.