Preheat oven to 425 degrees F. Toss sweet potato cubes with 1 tablespoon olive oil and a generous pinch of salt on a large rimmed baking sheet. Spread in a single layer and roast for 25 to 30 minutes, flipping once halfway through, until deeply golden at the edges and tender when pierced with a fork.

While sweet potatoes roast, combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and transfer to a large mixing bowl to cool slightly.

Place chopped kale in the bowl with the warm quinoa. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt. Use your hands to massage the kale for 1 to 2 minutes until it darkens in color and softens. The residual heat from the quinoa helps wilt it perfectly.

In a small jar or bowl, combine tahini, lemon juice, minced garlic, maple syrup, 2 tablespoons water, and salt. Whisk until smooth, adding more water a teaspoon at a time if needed to reach a pourable consistency. It should coat the back of a spoon.

Add roasted sweet potatoes, feta, cranberries, and pepitas to the kale and quinoa. Pour dressing over the top and toss gently to combine. Taste and adjust salt or lemon juice as needed. Serve warm, at room temperature, or chilled.