This roasted potato and avocado ranch salad is one of those recipes that looks and tastes like it came from a restaurant, but it’s so simple to throw together at home, and good for you. Crispy roasted potatoes, crunchy spiced chickpeas, massaged kale, and the creamiest avocado ranch dressing that you’ll want to put on everything. Each serving packs 25 g of fiber, 10 mg of iron, and 29 g of protein. It’s great as a full meal and doubles as a delicious shared salad for gatherings. The avocado ranch is so creamy, with no oil or dairy needed, and it’s naturally gluten-free and nut-free, making it a great option when you’re cooking for others. This salad is so easy, and nourishing, it’s perfect to replenish after a big workout. We’ve been loving it after playing tennis lately!
Why I love this recipe (as a nutritionist)
- Iron-rich for energy and vitality: with 10 mg of iron per serving, this salad covers more than half the daily recommended intake, thanks to the chickpeas, kale, and pumpkin seeds
- Calcium-rich without dairy: 405 mg of calcium per serving from kale, chickpeas, and the avocado ranch dressing, proving you really don’t need dairy to hit your calcium goals
- High-fiber for gut health: 25 g of fiber from chickpeas, kale, potatoes, and avocado supports a healthy microbiome and keeps you feeling full for hours
- Naturally gluten-free and nut-free: no modifications needed, making this perfect for friends and family with dietary requirements
- Packed with antioxidants: kale, avocado, lemon, and fresh dill bring vitamin C, beta-carotene, and anti-inflammatory compounds that support your overall well-being
- Meal-prep friendly: store the components separately, and this salad keeps beautifully for a few days, perfect for weekday lunches
Ingredient notes
- Small potatoes: roasting them in small bites gives you maximum crispy surface area. Any variety works, but I love baby potatoes here, as they have more skin (better texture + more fiber and iron!). They’re also a great source of resistant starch when cooled, which supports digestion.
- Chickpeas: patting them dry before seasoning and roasting is the secret to getting them crunchy. They add a satisfying crunch and bring protein and fiber to the bowl. Swap with butter beans if preferred.
- Kale: massaging the kale with a bit of dressing transforms it from tough and bitter to silky and flavorful. Don’t skip this step! You can also use baby spinach if kale isn’t your thing.
- Avocado: the star of the ranch dressing. It makes the sauce incredibly creamy without any dairy. Use a ripe avocado for the smoothest result.
- Fresh dill: this is what gives the dressing that authentic ranch flavor. Combined with the dried chives and parsley, it’s a herb combination that just works beautifully.
How to make this recipe (summary)
Start by preheating your oven to 350°F (180°C) fan-forced. Toss the chopped potatoes with garlic powder, olive oil, salt, and lemon zest, then spread them on a baking tray and roast for 50 minutes until golden and tender.
Season the chickpeas with maple syrup, smoked paprika, chili powder, garlic powder, and olive oil. Bake on a separate tray on the top rack for about 25 minutes until golden and crunchy.
Toast the pumpkin seeds alongside for 10 minutes.
Blend the avocado ranch dressing: avocado, dairy-free milk, lemon juice, garlic, dried chives, whole grain mustard, maple syrup, fresh dill, dried parsley, salt, and pepper until smooth.
Massage the kale with a couple of tablespoons of the dressing until softened.
Then top with the roasted potatoes, crunchy chickpeas, pumpkin seeds, and pickled red onion. View recipe card below for detailed instructions.
Variations and tips
- Make it soy-free: use almond milk instead of soy milk in the dressing
- Add extra protein: toss in some baked tofu or tempeh cubes for even more protein per serving
- Swap the kale: baby spinach, mixed greens, or arugula all work as a base if you prefer something milder
- Crispier chickpeas: pat them very dry before seasoning, and give them plenty of space on the baking tray so they roast instead of steam
- Make the dressing ahead: it keeps in the fridge for up to 4 days and tastes even better once chilled. Just give it a good stir before using.
- If you like this recipe, you’ll also love our Greek-Style Crispy Potato Salad with Tzatziki, or Roasted Cauliflower Salad with Ranch Dressing.
Why you’ll love this roasted potato and avocado ranch salad TL;DR
- Iron-rich
- Calcium-packed
- High-fiber
- Gluten-free
- Nut-free
- Meal-prep friendly
FAQ
- Is this roasted potato salad gluten-free? Yes, it’s naturally gluten-free with no modifications needed.
- How long does the avocado ranch dressing last? It keeps in the fridge for up to 4 days in an airtight container. Give it a stir before serving, as it may thicken slightly.
- Can I make this salad ahead of time? Yes! Store the roasted potatoes, chickpeas, dressing, and kale separately. Reheat the potatoes in the oven or air fryer briefly before assembling for the best texture (cold roasted potatoes don’t taste so great without being reheated, a bit like cold chips!).
- Can I use a different green instead of kale? Baby spinach, arugula, or mixed greens all work well here. Skip the massaging step as it’s already tender.
- Is this salad soy-free? The dressing uses soy milk, but you can easily swap it for almond milk or any other dairy-free milk to make it soy-free.
Roasted Potato and Avocado Ranch Salad
Equipment
Ingredients
Salad
- 1.1 lbs (500 g) small potatoes - chopped in small bites
- 4 tsp (20 ml) olive oil - divided
- 2 tsp (4 g) garlic powder - divided
- sea salt flakes - to taste
- 2 tsp lemon zest
- 2 cups (330 g) cooked chickpeas
- 2 tsp (10 ml) maple syrup
- 1 tsp (2 g) smoked paprika
- ¼ tsp chili powder
- 2 tbsp (20 g) pumpkin seeds
- 4 cups (120 g) kale - stems removed, finely chopped
- ¼ cup (40 g) pickled red onion
Avocado Ranch Dressing
- 1 small ripe avocado
- ¾ cup (180 ml) dairy-free milk - I used soy
- 2 tbsp (30 ml) lemon juice
- 1 garlic clove
- 1 tsp (1 g) dry chives
- 1 tsp (5 g) whole grain mustard
- 1 tsp (5 ml) maple syrup
- ¼ cup (12 g) fresh dill
- 1 tsp (1 g) dried parsley
- sea salt flakes - to taste
- freshly ground black pepper - to taste
Instructions
- Preheat the oven: Preheat to 350°F (180°C) fan-forced.
- Prepare the potatoes: Cut into small bite-size pieces, then toss with 1 tsp garlic powder, 2 tsp olive oil, a pinch of salt, and the lemon zest. Spread on a baking tray and bake on the middle rack for 50 minutes, until golden and tender.
- Prepare the chickpeas: Pat the cooked chickpeas dry to remove excess moisture. In a large bowl, toss with the maple syrup, smoked paprika, chili powder, the remaining 1 tsp garlic powder, 2 tsp olive oil, and a pinch of salt. Transfer to a baking tray lined with baking paper and bake on the top rack for about 25 minutes, until golden and crunchy.
- Toast the pumpkin seeds: Add the pumpkin seeds to an oven-safe dish and bake in the oven for 10 minutes, until slightly darkened.
- Make the dressing: Add the avocado, plant-based milk, lemon juice, garlic, dried chives, whole grain mustard, maple syrup, fresh dill, dried parsley, a pinch of sea salt flakes, and freshly ground black pepper to a small blender. Blend until smooth and keep in the fridge until ready to serve.
- Massage the kale: Add the kale to a large serving bowl with a couple of tablespoons of the dressing. Massage with your hands until the kale has darkened in color and feels softer.
- Assemble: Add the roasted potatoes and chickpeas on top of the kale. Add the pumpkin seeds and pickled onion, drizzle the dressing, mix to combine, and enjoy straight away.
