Busch's Fresh Food Market chef shares roasted autumn vegetable salad recipe ahead of holiday tasting event

Look at this. Thanksgiving has arrived early, guys. Yes. Oh, ----. Chef Russell Palmer from Bush's Fresh Market is here. How many locations you got? We got 16 stores, Metro Detroit and Ann Arbor. So here's what's going on. Before, because we're going to get all distracted, we're going to start eating. Yes. We've got a lot to do. Let's get out what we need to get out. Russ, what do the people need to know? First of all, you can get your whole Thanksgiving meal from Bush's. Yes, you can. And what does that include? Right. So we have all kinds of sides. I brought a bunch of sides with me today. We've got sagebrush stuffing, cranberry sauce. We've got the green bean casserole, all the classics. We have an apple almond stuffing as well. We've got 16 stores. It's a lot. They're doing tastings this 14th and 15th on some of those sides. Okay. So if you want to go up and you say, I want to taste your stuffing to make sure it's going to make grandma happy, you can do that. Yeah, absolutely. And you should come over and check out what we've got going on because the bakehouse is going to... I'm gonna make some stuff too, and I brought some of those sweet treats with us. You sure did. You gotta come and try it. Well, you can make your own main and then get your sides from us, or we can do it all for you. This is incredible. Yeah, if you don't need a turkey, you can just do sides. Okay, so that, you're doing that online, you're ordering before the 23rd, preferably? Right, by the 23rd, by noon, yes. Okay, so now let's just talk about what we're eating here on this little plate. Yeah, so we're going to make a roasted autumn vegetable salad, right? So this is not a green salad, but basically what you do is you take some of your favorite autumn vegetables, like Brussels sprouts, and this is one of my favorites, delicata squash. This is a squash that you just take the seeds out of, and then you don't have to peel it. Oh, so you're keeping, so if you, I won't touch it, but you can see the skin is still on that squash. That's right, and it's perfectly good for you. And it's right up front there, too, to see how it looks in the store. That's the whole thing right there. Yeah, there we go. You'll find it in the store right there. Okay. And they're beautiful, and it's very Michigan. And then you just put this in here. I've got to add in a little bit of this. Pancetta bacon, which is a little Italian bacon right there. Oh, yeah, that's how it tastes like that. You got a little salt and pepper and some extra virgin olive oil. And then what you do is you just toss that and roast it in the oven, about 350 degrees convection. And then that'll be about 15 to 18 minutes. Okay. Then we've got that cooked right there. Look at that. But before we go to that, we're going to take this, which is... It's so pretty with that squash, isn't it? Yeah, beautiful, isn't it? It really is. It's so gorgeous. Yeah. You so impressed your guests by making something like this. Okay. It's not a green salad. There's no lettuce in it or anything like that. Now I've got a little bit of ricotta cheese. This is delicious ricotta cheese, and I can just scoop that into my bowl, and I'm adding some apple butter. Now, this is a product that you can purchase at the store as well. You don't have to make it. You can make it yourself, but it's almost about 50-50, but you put some of that in there. You can put as much or as little as you want. And then you've got some apple pie spice. And you hit that in there, right? And what you do is you just mix it. Yeah, we got some of that open, right? And then you mix that together. Just like that, and get it going on. And I've got some finished right here. You can see this nice color on there. It's so good. It's delicious. It's so simple, and you wouldn't even know. Like, it's so simple to do, and it's so delicious. It's all about the wonderful, fresh ingredients. I take my vegetables, and I'm just going to throw them right in here. But you basically just mix these here with some apple cider vinaigrette. I know I'm going crazy here. No, Chef Russ, you always bring it, man. See that? This is incredible. This is fun. You can do this with some of your favorite vegetables. It doesn't even have to be these. You can do whatever you like. You can even add like some diced up pumpkin or some butternut squash, whatever your favorite is, some apple cider vinaigrette, maybe even just a little bit more salt and pepper just to get it all flavored wise. And come on over here and put that onto your platter. Just like this, right? Add a little bit of your ricotta onto the plate. Yeah, this ricotta cheese base is really taking this to the next level. Oh, my gosh. Just like that. Candied walnuts. Come on. Right? Because we need that crunch. You need the crunch. And you need a little bit of acidity, too, to finish it off. And some beautiful color with these pickled beets. These are beautiful and delicious sweet and sour pickled beets. You're going to love this, I highly recommend that you try it at home, and it's really just ingredients that you kind of have when you're doing some parties. Chef Russ, these are also the best pepperoncinis I've ever had. Not everybody is a fan of that kind of thing, but it is so good if you like it, they are such a popular flavor. I know, because that's the thing that a lot of people in their salad, they don't eat, is the pepperoncini, right? I love that. Look at this cute little... I've never had one. Do we have a second? I just want to point out this cute little bread... House of bread. Yeah, so that's our... What's going on over here? That is our charcuterie. Chad, do you see it right there? Yeah. That's a charcuterie chalet. The rolls with the little... You can purchase that at the delis. It comes in a box as a kit. What is it? And you make it at home. It's like a gingerbread house, but it's made of charcuterie. Oh, how cute. So it's cheese and pepperoni or salami and all those fun things. You just kind of snack on it and have a little presentation. Well, we love Bush's. You guys, it's so delicious. Everything. We love Bush's. We love you. Yeah. Yeah. Come on out and see us. We're going to make them. We've got a meal for you, you can order some sides, make your own protein, we've got it all, we've got the big turkeys here, and just remember when you've got a big turkey like this, you want to defrost it in your fridge for about three to five days. Okay, good to know. Yeah, be prepared. Chef Russ, thank you so much. Thank you. Bushes.com. Dial in Detroit, Tagboard next.