Roasted Potato and Avocado Ranch Salad

A nourishing roasted potato salad with crispy spiced chickpeas, massaged kale, and a creamy avocado ranch dressing. Packed with iron, calcium, and fiber, this colorful plant-based meal is satisfying and flavorful.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME50

TOTAL TIME1 5

Servings 2

Course Salad

Cuisine American-Inspired

Keyword avocado, avocado ranch dressing, calcium-rich, chickpeas, gluten-free, high-fiber, Iron-rich, kale, lemon, maple syrup, Meal Prep, nut-free, plant-based salad, potatoes, pumpkin, roasted potato salad, vegan salad

Season Fall, Spring, Summer

Ingredients

Salad

1.1 lbs small potatoes chopped in small bites
4 tsp olive oil divided
2 tsp garlic powder divided
sea salt flakes to taste
2 tsp lemon zest
2 cups cooked chickpeas
2 tsp maple syrup
1 tsp smoked paprika
¼ tsp chili powder
2 tbsp pumpkin seeds
4 cups kale stems removed, finely chopped
¼ cup pickled red onion

Avocado Ranch Dressing

1 small ripe avocado
¾ cup dairy-free milk I used soy
2 tbsp lemon juice
1 garlic clove
1 tsp dry chives
1 tsp whole grain mustard
1 tsp maple syrup
¼ cup fresh dill
1 tsp 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.

Notes

Avocado ranch dressing: I think this dressing is even nicer once chilled!

Making ahead: If preparing this salad in advance, keep all components separate. I recommend reheating the potatoes in the air fryer or oven briefly for better texture.

Nutritional Information - Per Serving