Real Food · Real Life · After 55

Delicious dishes & my go-to recipes.

Whole foods. Big flavors. Simple prep. These are the recipes I actually make — the ones that fuel my workouts, support my health, and never feel like "diet food."

Browse Recipes Nutrition Tips
Nutrition Specialist Whole Food Focused Anti-Inflammatory Simple & Satisfying
Sweet Potato Kale and Chicken Salad — a Paige go-to recipe
Whole food
every recipe
Eat well
after 55
Featured Recipe

This week I'm making
my go-to salad.

Sweet Potato, Kale and Chicken Salad — finished dish
Salad · Main Dish

Sweet Potato, Kale
and Chicken Salad

🌡️ 400°F oven
⏱️ ~45 min
🍽️ Serves 4
💪 High Protein
🌿 Anti-Inflammatory

Ingredients

Salad

  • 2 large sweet potatoes, cubed
  • 1 small red onion, cut in half and thinly sliced
  • 2–3 Tbsp extra-virgin olive oil
  • Sea salt & ground black pepper
  • ½ cup dried cranberries
  • ½ cup crumbled goat or feta cheese
  • ¼ cup fresh chopped parsley
  • 2 cups massaged kale, chopped bite-size
  • 2 cups chicken breast — rotisserie or 2 roasted breasts

Dressing

  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • ½ tsp ground cumin
  • ¼ tsp ground paprika
  • ¼ cup extra-virgin olive oil
Sweet potatoes and red onion prepped for roasting Dressing ingredients whisked together
Sweet potatoes roasting in the oven

Directions

01
Preheat oven to 400°F. On a large rimmed baking sheet, toss the sweet potatoes and red onion in olive oil, then season generously with sea salt and black pepper.
02
Distribute them evenly on the baking sheet in a single layer. Bake until tender and starting to caramelize at the edges — about 30 minutes. Let cool for 10 minutes, then transfer to a large bowl.
03
While the potatoes and onions are baking, make the dressing. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, cumin, and paprika. Gradually pour in the olive oil while whisking until well combined. Season with a little salt and pepper.
04
Now mix it all together! Toss the sweet potato and onion mixture with the chicken, kale, parsley, cranberries, and goat cheese. Drizzle the dressing over everything and toss gently to coat. Serve warm — yum!
💡
Paige's tip: Add some walnuts for crunch and a great source of healthy fats. They take this salad from great to incredible — and your brain will thank you.
Assembling the sweet potato kale salad Tossing the salad with dressing Sweet Potato Kale Chicken Salad — finished and ready to serve