Recipe

The early winter sun filters through the kitchen window, casting warm spots on the countertop. I take out the Geedel vegetable chopper, ready to prepare a hearty and warm salad for lunch. It will help me quickly process the sweet potatoes and kale, allowing this healthy and delicious dish to be on the table within half an hour.

Ingredients:

2 medium sweet potatoes

1 bunch of kale

1/2 red onion

1/2 cup walnut halves

100g goat cheese (or feta cheese)

2 tablespoons maple syrup

1 tablespoon Dijon mustard

3 tablespoons olive oil

1 lemon (juiced)

Salt, black pepper, smoked paprika

Detailed Steps:

1.Process Sweet Potatoes:

Peel the sweet potatoes and cut them into large chunks. Take out your Geedel food chopper fitted with the dicing blade. Place the sweet potato chunks into the container and press down on the handle several times until the sweet potatoes are diced into uniform cubes. This size ensures even cooking during roasting.

2.Roast the Sweet Potatoes:

Place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, a pinch of salt, and smoked paprika. Toss to coat evenly. Roast in a preheated oven at 200°C for 20-25 minutes, until the edges are caramelized and the insides are tender.

3.Prepare the Salad Base:

While waiting for the sweet potatoes, remove the kale leaves from their tough stems. Switch to the fine shredding blade. Place the kale leaves into this manual vegetable chopper and press to process them into fine shreds. Gently massage the shredded kale with your hands for about a minute to soften it and deepen its color, improving the texture. Cut the red onion into large chunks and use this onion chopper to slice it into thin shreds.

4.Make the Lemon-Mustard Vinaigrette:

In a small bowl, vigorously whisk together the remaining olive oil, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until emulsified.

5.Assemble the Salad:

In a large bowl, combine the massaged kale shreds and red onion shreds. Add the warm roasted sweet potato cubes and walnuts (toast them briefly beforehand for extra aroma if desired). Drizzle the vinaigrette over the top and toss gently to combine.

6.Serve:

Plate the salad and crumble the goat cheese over the top with your fingers. This warm salad brings together sweet, savory, crunchy, and tender textures, making it the perfect healthy meal for autumn and winter.

Conclusion

This hearty autumn-winter warm salad is made effortlessly with the Geedel vegetable chopper, which easily handles the quick dicing of sweet potatoes and the fine shredding of kale. The manual operation makes the process of preparing a healthy, substantial meal both efficient and enjoyable.