Recipe

Winter sunlight streams through the kitchen window onto the countertop. Amid the hustle of the holiday season, a fresh yet comforting salad is needed to balance out rich feasts. This roasted vegetable and fruit salad combines the sweetest winter root vegetables with fresh fruits, dressed in a homemade honey-lemon vinaigrette. The Geedel food chopper demonstrates its versatility throughout the prep process, quickly handling everything from hard squash to crisp apples, shaping them perfectly with ease.

Ingredients:  

For the Roasted Vegetables:

1 small squash (such as butternut or kabocha)  

200g Brussels sprouts  

1 purple onion  

2 tablespoons olive oil  

Salt, black pepper  

A drizzle of maple syrup (optional)  

For the Fresh Fruits & Vegetables:  

1 fennel bulb  

1 crisp apple (such as Honeycrisp)  

1 orange  

50g endive or radicchio  

¼ cup pomegranate seeds  

For Toppings:  

½ cup walnut halves  

100g goat cheese or feta cheese  

For the Honey-Lemon Vinaigrette:

¼ cup extra virgin olive oil  

2 tablespoons fresh lemon juice  

1 teaspoon lemon zest  

1 tablespoon honey  

1 teaspoon Dijon mustard  

Salt, black pepper  

For Garnish:  

Fresh mint or parsley leaves  

Instructions:

1. Prepare the roasted vegetables (using Geedel):  

   Peel and seed the squash, then cut into large chunks. Using the Geedel manual vegetable chopper with the cubing blade, place squash chunks in the container and press firmly and steadily 5–6 times until cut into uniform 2 cm cubes. This chopper handles hard squash easily, ensuring even-sized pieces for consistent roasting. Halve the Brussels sprouts and cut the purple onion into wedges.

2. Roast the vegetables:  

   Preheat the oven to 200°C. Spread the squash cubes, Brussels sprouts, and onion wedges on a baking tray. Drizzle with olive oil, season with salt and black pepper, and toss gently. Roast for 25–30 minutes, flipping halfway through. For added shine and sweetness, drizzle lightly with maple syrup during the last 5 minutes.

3. Prepare the fresh fruits and vegetables (using Geedel):  

   Remove the tough core from the fennel bulb and cut into large pieces. Core and halve the apple. Switch to the dicing blade, place fennel pieces in the container, and press lightly 3–4 times to create uniform thin slices. Repeat with the apple, keeping the skin on for color and nutrients. This method is faster and neater than hand-cutting, and the thin slices absorb the dressing better.

4. Prepare toppings:

   Peel the orange and cut into segments. Tear the endive into bite-sized pieces. In a dry skillet over medium-low heat, toast the walnut halves for 3–4 minutes until fragrant. Set aside to cool.

5. Make the honey-lemon vinaigrette:  

   In a small bowl or jar, whisk together the lemon juice, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously until emulsified. Stir in the lemon zest and season with salt and black pepper.

6. Assemble the salad:  

   In a large salad bowl, combine the warm roasted vegetables, sliced fennel, sliced apple, endive, and orange segments. Drizzle with the desired amount of vinaigrette and toss gently. Scatter pomegranate seeds, toasted walnuts, and crumbled goat cheese over the top.

7. Serve:

   Serve immediately, garnished with fresh herb leaves. This salad works beautifully as a hearty starter or paired with roasted chicken or fish as a main course. The contrast between the warm roasted vegetables and the crisp fresh fruits is utterly delightful.

Summary:  

This winter salad showcases the efficiency of the Geedel vegetable chopper in handling a variety of ingredients—from tough squash cubes to delicate fennel slices. Its versatile manual operation simplifies the preparation of complex salads, while the sweet-tangy balance of the honey-lemon vinaigrette complements the caramelized notes of the roasted vegetables, making this dish a refreshing highlight on the autumn and winter table.