Preheat the Oven: Start by setting your oven to 400°F (200°C).

Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper. Spread them on a baking sheet and roast for about 20 minutes, or until they are golden brown and tender.

Combine Salad Ingredients: In a large bowl, mix the curly kale, chopped red onion, cubed apple, toasted pecans, crumbled goat cheese, and minced garlic.

Make the Vinaigrette: In a separate bowl, whisk together the lemon juice, apple cider vinegar, mustard, honey, pepper, extra-virgin olive oil, cloves, and Kosher salt.

Assemble the Salad: Once the sweet potatoes are roasted, add them to the salad mixture. Drizzle the homemade vinaigrette over everything and toss gently to combine.

Serve Immediately: For the best texture and flavor, serve your Harvest Bowl Salad right away.