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Prepare the balsamic tahini dressing by combining ⅓ cup olive oil, 2 tbsp tahini, ¼ cup balsamic vinegar, 2 tsp Dijon mustard, 1 tsp maple syrup, and a sprinkle of garlic salt and pepper.
In a large bowl, combine the 3 cups of shredded kale, 3 cups of cooked quinoa, 1 cubed and roasted sweet potato, ½ block of cubed sauteed tofu, ½ cup of sliced red onion, ¼ cup of shelled pistachios, ½ cup of dairy-free feta, and ½ cup of dried unsweetened cranberries or cherries.
Drizzle the balsamic tahini dressing over the salad and toss to combine.