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Photography by CODY GUILFOYLE

As we fully immerse ourselves into the upcoming season, a culinary refresh is certainly in order. With a slew of fresh ingredients in their prime, there are endless ways to incorporate the season’s harvest in the recipes we’re making. High up on the list of our favorites? Butternut squash. The versatile veggie lends itself to a broad array of creative flavor pairings, often standing in as the focal ingredient of a recipe. Considering the transitional nature of the current season, we coupled the ingredient with summer’s fleeting best—heirloom carrots and purple plums—in a refreshing salad with bold greens. Read on for the easy recipe!

Photography by DOMINO
Photography by CODY GUILFOYLE

Begin by prepping the butternut squash: Cut it in half and spoon out the seeds from the center.

Preheat the oven to 400F, and line a baking sheet with parchment paper. Peel and cube the butternut squash before roasting it—this will yield a cleaner finish versus simply roasting and then scooping out the inside.

Photography by CODY GUILFOYLE

To ensure an even roast, cube the butternut squash so that all the pieces are similar in size.

Photography by CODY GUILFOYLE

Place the cubed butternut squash in a bowl and coat it with two tablespoons of olive oil. Sprinkle with salt, pepper, and a dash of paprika and cinnamon, and mix.

Spread the butternut squash cubes over the parchment-lined baking sheet and roast in the oven for 35 minutes or until soft to the touch. Once the squash has cooked, allow it to briefly cool before mixing it in with the salad.

Photography by CODY GUILFOYLE

Roasted Butternut Squash and Purple Plum Salad

Serves 2-4


  • 1 cup butternut squash (recipe above)
  • 1 bunch kale, roughly chopped
  • 1 avocado, cut in half and thinly sliced
  • 1 large purple plum, thinly sliced
  • 1/2 cup chopped heirloom carrots
  • 1 tablespoon of olive oil

To garnish:

  • pepitas
  • shaved parmesan
  • splash of lime


Assemble the ingredients in a large bowl and coat with the olive oil. Sprinkle with salt and pepper, to taste, and garnish with the pepitas and shaved parmesan. Drizzle the salad with a splash of lime, and serve!

Discover more ways to eat your favorite greens:

Make This Herbaceous Plum Salad Before Summer Ends A Refreshing Spring Citrus Salad With Heirloom Radishes How to Never Make a Boring Salad Ever Again