Step 1: Prepare the Chicken

Clean chicken with salt and lemon, then rinse thoroughly.

Marinate with olive oil, garlic salt, pepper, and thyme.

Let sit for 15–20 minutes.

Preheat oven to 400°F. Roast or pan-sear chicken until golden and fully cooked (internal temp 165°F).

Step 2: Roast the Sweet Potatoes & Onion

Wash, peel, and dice sweet potatoes into medium-sized pieces.

Dice the white onion and toss together with the sweet potatoes.

Coat with olive oil, salt, and pepper until evenly seasoned.

Spread on a glass baking dish or lined tray.

Roast at 400°F for about 40 minutes, or until tender and lightly caramelized.

Step 3: Crisp the Prosciutto

Lay prosciutto slices flat on a parchment-lined baking sheet.

Bake at 400°F for about 12–15 minutes, or until crisp.

Remove from oven, let cool slightly, then chop into bite-sized pieces to use as a savory topping.

Step 4: Prep the Kale & Sage

Chop the kale and place it in a large bowl.

Finely chop 1–2 sage leaves and toss with the kale to distribute flavor.

Massage kale with a drizzle of balsamic vinaigrette until slightly softened.

Step 5: Add the Toppings

Slice the apple thinly.

Crumble goat cheese.

Roughly chop walnuts.

Add pomegranate arils for freshness and color.

Step 6: Assemble the Harvest Bowl

Start with a base of kale.

Top with roasted sweet potatoes and onion, chicken, apple slices, pomegranate seeds, goat cheese, walnuts, and crispy prosciutto.

Finish with a drizzle of balsamic vinaigrette and toss lightly.