In a medium-sized pot with a tight-fitting lid, bring the chicken broth to a boil. Add the rice, stir once, and then cover, reduce the heat, and simmer until tender, about 25-30 minutes. (Check a few minutes early to see if the broth has been absorbed.) Remove from the heat and then let sit for 10 minutes, covered, to continue steaming. Fluff with a fork and cool slightly or to room temperature. (The harvest bowls make be served warm, room temperature, or chilled according to preference.
Meanwhile, if making your own vinaigrette, combine those ingredients in a jar or small bowl. Shake or whisk to combine and set aside. The dressing may be made several days in advance and stored in the fridge. Bring to room temperature and shake or stir well before using.
In a very large bowl combine the rice, chicken, sweet potatoes, kale, apple, goat cheese, dried cranberries, and nuts. Drizzle with the vinaigrette (start with approximately 1/3 cup, adding more to taste), and then toss to evenly coat. Serve immediately or refrigerate and enjoy later, served cold or at room temperature.