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

Holiday meal planning is kicking into high gear, and Busch’s Fresh Food Market is offering a helping hand with its annual "Tastes of the Season" weekend. It takes place Saturday, Nov. 14, and Sunday, Nov. 15, from 11 a.m. to 3 p.m. across all 16 southeastern Michigan locations. For roasting 1 lb Brussels sprouts, trimmed and quartered, 1 Delicata squash (1 lb 4 oz), trimmed, halved, seeded; cut into 1/4-inch half-moons 2 Honeycrisp apples, cored; diced just under 1/2 inch, 5 oz pancetta, diced, 2 tbsp extra virgin olive oil, 2 tsp salt, 1 tsp ground black pepper. Apple pie ricotta: 16 oz ricotta, 6 oz apple butter, 1 tsp apple pie spice. For assembly: 8 oz pickled beets, drained 4 tbsp candied walnuts, 2 tbsp apple cider vinaigrette. 1 Heat oven to 350°F. Toss sprouts, squash, apples and pancetta with oil, salt and pepper. Spread in a single layer on baking sheets. Begin checking at 15-18 minutes; continue until squash is tender, sprouts browned, apples lightly colored and pancetta cooked and crisp. 2. Blend Mix ricotta, apple butter and apple pie spice until smooth Refrigerate until assembly. 3. Cool and dress Allow roasted mixture to cool. Serve at room temperature, gently folding in vinaigrette just before serving. 4. Plate Divide ricotta mixture among four plates. Top with roasted mixture, 2 oz beets and 1 tbsp candied walnuts per salad.