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In a medium bowl, combine the chicken breasts, oil, thyme, sage, nutmeg, salt and pepper.
Preheat a grill to medium-high heat. Grill the chicken for 5 to 8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest for 5 to 10 minutes. Thinly slice the chicken and set aside.
Preheat the oven to 350ºF / 180ºC.
On a baking sheet, lined with parchment paper, toss together the walnuts, pumpkin seeds, oil, sea salt, and honey and arrange in a single layer. Lay the pieces of fenalår along the sides of the baking sheet. Transfer to the oven and bake for 10 to 15 minutes or until the nuts and seeds are golden and fragrant and the fenalår is crispy. Remove and set aside to cool.
Prepare the dressing in a jar by whisking together the olive oil, apple cider vinegar, lingonberry jam, Dijon, and sea salt until emulsified.
To assemble the harvest salad, in a large serving bowl, combine the kale and brussel sprouts, and toss together with half of the dressing. Top with the sliced apples, grilled chicken slices, roasted nuts and seeds, and crispy fenalår – broken into smaller pieces – and fresh lingonberries. Drizzle the rest of the dressing on top. Serve immediately.