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Preheat the oven to 400F.
Bring 1 ½ cups of water to a boil in a saucepan over high heat.
Mix in the dry quinoa, reduce heat to low, cover, and cook until the quinoa is fluffy, 15 to 18 minutes.
Add the shaved brussels sprouts to a sheet pan with a drizzle of olive oil and a few pinches of salt and ground black pepper and toss to coat.
Bake until lightly crisp, 18 to 20 minutes.
Meanwhile, make the maple tahini dressing. Add the tahini, lemon juice, apple cider vinegar, maple syrup, olive oil, dijon mustard, salt, black pepper, and garlic powder to a jar or small bowl.
Whisk rapidly or shake until well combined, about 30 seconds.
Add the shredded kale, cooked quinoa, roasted brussels sprouts, apple, pomegranate arils, walnuts, and goat cheese to a large mixing bowl.
Pour the dressing on top and use tongs to mix well, until all ingredients are coated in the dressing and evenly dispersed.
Divide the salad evenly among 5 plates, or store in a sealed container in the refrigerator for up to 4 days.