Preheat the oven and roast the cubed sweet potatoes until tender.

In a large bowl, combine the roasted sweet potatoes, thyme, curly kale, red onion, apple, toasted pecans, goat cheese, and garlic.

In a separate bowl, whisk together lemon juice, apple cider vinegar, mustard, honey, pepper, olive oil, extra-virgin olive oil, cloves, sea salt, and Kosher salt to make the dressing.

Pour the dressing over the salad and toss to combine.