Preheat the oven to 450°F.

Make the dressing. Add 5 tbsp olive oil, 3 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, ¼ tsp salt, and pepper to a small bowl. Whisk together until smooth. If the mixture is still thick, add water one tablespoon at a time and whisk again.

Add the sweet potatoes to a large sheet pan, add 1.5 tbsp olive oil, ½ tsp salt, ½ tsp garlic powder, ½ tsp paprika, and ½ tsp cumin. Toss well to coat then place them in the oven for 20-25 minutes, tossing halfway.

While the sweet potatoes roast, make the shallots. Heat ¼ cup olive oil in a large skillet over medium-high heat. Add the shallots, then sauté them for 6-7 minutes, then reduce the heat to low and cook them for another 6-7 minutes, until they are browned. Remove the shallots with a slotted spoon and place them onto a paper towel or a blotting sheet.

Assemble the salad. Add 3 cups kale, roasted sweet potatoes, 1 cup walnuts, 1 cup grated Parmesan cheese, ½ cup chopped dates, and ½ tsp lemon zest to a large mixing bowl. Add the crispy shallots and toss everything together to combine. Next, add dressing to your liking and toss again until well coated.

Serve the salad with extra Parmesan and dressing, if desired.