Make the Dressing: In a small bowl, add lemon juice, tahini, chopped garlic, and salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency is reached.

Make the Salad: Tear kale leaves into small bite-sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and massage with hands to combine.

Toast cashews in a saucepan on medium heat, stirring occasionally until cashews are browned, about 6-8 minutes. Let cashews cool slightly, then chop and sprinkle over the salad. Add hemp hearts and toss to combine.

Transfer salad to a serving bowl and top with sliced apple, pomegranate seeds, cranberries, and chopped dates. Season with salt and pepper, and serve.