Preheat your oven to 450 degrees Fahrenheit.

Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes.

Roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.

To a large serving bowl, add the kale and teaspoon of salt. Massage for 10 seconds to encourage the salt to get into the fibers of the kale. Set aside.

In a glass jar, add the garlic, lemon juice, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.

Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.

Toss to coat, and serve. The salad will keep, dressed, for up to 5 days in the fridge.