For the dressing:
¼ cup tahini
½ teaspoon garlic powder
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
1/2 teaspoon dijon mustard
½ teaspoon salt, plus more to taste
Lots of freshly ground black pepper
2-3 tablespoons warm water, to thin the dressing

For the salad:
1 tablespoon olive oil
1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
1/2 cup dried cranberries
1 avocado, sliced or diced
½ cup wasabi peas* (or roasted salted chickpeas), for crunch
For the sweet and spicy pistachios:
½ cup shelled roasted pistachios
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
Sprinkle of sea salt