Roasted new potato, kale & feta salad with avocado served on a plate

Roasted new potato, kale & feta salad with avocado

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(8 ratings)

Prep: 15 mins Cook: 35 mins


Serves 2

Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal418
  • fat28g
  • saturates5g
  • carbs27g
  • sugars3g
  • fibre5g
  • protein12g
  • salt0.7g
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  • 200g Jersey Royal potatoes, halved
  • 2 garlic cloves
  • 2 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 banana shallot, chopped
  • 200g bag kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 small ripe avocado, flesh scooped out



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ tsp Dijon mustard
  • 25g feta (or vegetarian alternative), crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • ½ -1 tsp chilli flakes
  • 1 tbsp pumpkin seeds, toasted


  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.

  2. While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.

  3. Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.

  4. Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

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Comments, questions and tips

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3rd Aug, 2020
This was lovely and tasty, I added some orange segments and I used some chilli oil in the dressing so didn’t add the chilli flakes. The two avocados that I had were rock solid so totally useless so searched in the fridge for an alternative and found some hummus which worked really well with the other dressing ingredients. Definitely a keeper!
8th May, 2018
This was absolutely delicious. You do have to love kale but if you do, this is an amazing salad. It's warm and spicy and filling.
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