Roasted Potato Kale Salad

Roasted potatoes in the winter are so good and comforting, and they make a nice side dish with protein, but they are also wonderful in a hearty salad.  I especially love them paired with kale, they are both foods I enjoy in the cooler months.  The recipe I am sharing with you today combines them in a creamy, but vegan dressing that tastes like it is really rich with dairy, but actually made from cashews.  I also add in some chickpeas for extra protein, so this can be eaten as a main dish if you like.  The kale does not need to be cooked, simply massaged with the dressing.  I like it better this way, it is tender but still retains its nutrients.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



To prepare the potatoes, pre heat the oven to 400F degrees. Toss the potatoes with just enough olive oil to coat, and sprinkle with sea salt. Spread out on the pan and roast in the oven until they are starting to brown and are tender about 30 minutes. Remove from the oven and let cool slightly.Meanwhile, to make the dressing, combine all ingredients in a high speed blender or food processor and blend until smooth (if it is too thick add a little more water). Set aside.In a large bowl combine the potatoes, kale, tomatoes, chickpeas, and dressing and toss to combine. Serve at room temperature.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner
  • Easy