Chop-It-Up Veggie Salad with Tahini Garlic Dressing

4-5 cups kale, washed and chopped or torn
1/2 bell pepper (color of choice, I used red)
4 scallions, chopped
1/2 cup red onion, sliced thin
1 small head endive, chopped
2 carrots, diced
2 Roma tomatoes, diced
1/4 cup juice-sweetened dried cherries, whole or rough chopped (or other dried fruit such as raisins, cranberries, etc)
3-4 Tbsp hemp seeds (or other seeds)
1/3 cup walnuts or other nuts, eliminate for nut-free
fresh parsley (or other fresh herb), rough chop
Tahini-Garlic Dressing, recipe follows

1/4 cup tahini
3 Tbsp egg-free mayo (I use soy-free Vegenaise, can sub regular mayo if you prefer)
juice from one large lemon or two small
1-2 cloves garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon onion powder
1/2 tsp Himalayan pink sea salt
3-4 Tbsp water (or more to reach desired consistency)
1 small scallion, minced (optional)
freshly ground black pepper to taste

Combine all chopped/diced vegetables in a large mixing bowl or salad bowl except for greens, hemp seeds and nuts.
Make your Tahini-Garlic Dressing (recipe below) and set aside.
Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry leaves thoroughly.
Mix the vegetables, greens and dressing (to taste) in large bowl until thoroughly combined. Garnish with hemp seeds and walnuts.
Place in fridge to ‘marinate’ for 10-15 minutes. Keeps in fridge in a sealed container for 1 day.

Add all ingredients to a blender (I used my Magic Bullet) and blend until smooth. The dressing will thicken after refrigeration.