Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the cubed sweet potatoes with oil, garlic powder, salt, and pepper until they’re evenly coated. Spread them onto the prepared baking sheet and roast for 25-30 minutes, or until they’re golden brown and tender. Remove from the oven and let them cool on the baking sheet.

Make the Candied Pecans: While the sweet potatoes are roasting, heat a medium pan over medium heat with no oil. Toast the pecan halves for about 6-7 minutes, stirring them occasionally to prevent burning, until they become fragrant. Pour the maple syrup, cinnamon, and vanilla extract over the toasted pecans. Continue to cook until the syrup thickens and becomes sticky, making sure to coat the pecans. Turn off the heat and transfer the pecans to a plate to cool completely and harden.

Prepare the Tahini Maple Dressing: In a measuring cup or a tall glass, combine the tahini, maple syrup, apple cider vinegar, minced garlic, salt, and pepper. Pour the neutral cooking oil on top. Use an immersion blender to blend until the dressing is completely smooth and creamy. Taste and adjust with more salt or pepper as needed. If the dressing is too thick, you can thin it out with a little bit of water.

Assemble the Salad: In a large serving bowl, add the chopped kale, oil, salt, and pepper. Use your hands to massage the kale until it is fully coated and begins to soften. This step is crucial for making the kale easier to chew and digest. Add the cooled roasted sweet potatoes, candied pecans, dried cranberries, and crumbled feta cheese randomly on top. Drizzle with the tahini maple dressing and add more salt and pepper to taste. Toss to combine, serve immediately, and enjoy!