Roast Squash, Kale, Truffle Maple Yoghurt Salad

Servings

Yields 2 large salads 

Timing

Prep time: 10mins, cooking time: 45mins, Total time: 55mins  

Notes / tips

• Make sure you add the squash with all the juices from the baking to the salad.  

Ingredients

• 500g Butternut Squash, cut in cubes   
• 200g Greek yoghurt   
• 1 tbsp olive oil  
• 4 tbsp White Truffle Maple Syrup (or more to taste)
• Salt and pepper to taste 
• 5ml white wine vinegar
• Handful kale per serving  

Method:

1. Butternut squash: preheat oven to 180c. Peel and cube your squash and toss with olive oil. Season with salt and pepper and wrap in a single layer in a greased kitchen foil. Roast for 40-45mins until tender. 
2. Yoghurt dressing: whisk 2tbsp of white truffle maple syrup into the Greek yoghurt and add the white wine vinegar. Season with salt and pepper. 
3. Kale: wash and dry your chopped kale. Sautee for 1min just before you serve the salad. 
4. Layer the Greek yoghurt dressing in two bowls. Split the squash over two bowls, add the kale and drizzle the remaining truffle maple. Eat immediately.