Cook quinoa according to directions on package and cool completely.
Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes, stirring halfway through. Set aside to cool.
While quinoa and sweet potatoes are cooling, whisk together the tahini dressing.
Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
Toss in the cooled quinoa, sweet potatoes and brussel sprouts. Add beets and feta cheese on top and serve.
Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge. The salad may start to get softer though from the dressing.Make Ahead Tips: I would highly recommend washing and drying the kale a day or two days in advance of chopping it. This gives the kale time to dry properly and remain dry when you chop it.Substitutes: For best results, follow the recipe as is. However, feel feel free to make adjustments as you see fit.Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.