Butternut Bacon Farro on Arugula

Arugula Salad recipe

for 4 portions:

7oz / 200g


17oz / 500ml


7oz / 200g


21oz / 600g

butternut squash

7oz / 200g


5 tbsp

olive oil

3 tbsp

white vinegar
(e.g. white balsamic)

1/2 tsp


1/4 tsp


1/2 tsp


  1. Add farro and broth into a pot and bring to a boil. Reduce heat to medium-low, so that farro continues to simmer. Cover pot and let simmer for about 25 minutes until all the liquid is absorbed and the farro is softened. If it is not soft enough, when all the liquid is absorbed add a few tablespoons of water and continue to simmer.
  2. Peel butternut squash, remove seeds and cut into cubes, cut bacon into slices.
  3. Put bacon into a pan on medium-high heat and cook for 1-2 minutes before bacon gets brown. Reduce heat to medium, add pumpkin and optionally nutmeg. Mix well, cover the pan and cook for 7-8 minutes until the pumpkin is tender. Stir occasionally. Put pumpkin-bacon mix into paper towel to soak up some of the grease.
  4. Pour olive oil, white vinegar, salt and pepper into a glass and whisk with a fork, so that the oil and vinegar get combined.
  5. Put arugula on plate or in bowl, add farro and pumpkin-bacon mix and pour vinaigrette over it. You can combine everything in one big bowl and mix before serving on separate plates. That way the vinaigrette gets distributed evenly over all ingredients.

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