Preheat the oven to 425 degrees F (220 degrees C).
Place a sheet of parchment paper in a baking sheet.
Wash and pick uncooked Green Lentils (1 cup). Place lentils in a small pot and cover it with 2 cups of water. Bring it to a boil and let it simmer for 20-25 minutes. Drain and discard the water. Set lentils aside to cool.
Whisk together Olive Oil (4 tablespoon), Ground Cumin (1/4 teaspoon), Ground Cinnamon (1/4 teaspoon), and Ground Ginger (1/4 teaspoon).
Pour over the Cauliflower (1). Give it a large stir (preferably using your hands) making sure that most of the florets are covered with the mixture.
Distribute them evenly on the baking sheet and roast for 25-30 minutes. Take them out of the oven and set aside to cool.
Reduce oven temperature to 350 degrees F (180 degrees C). Spread the Sliced Almonds (3/4 cup) on the same baking sheet and toast for 8-10 minutes in the oven, gently tossing them halfway through. Take them out of the oven and let them cool.
Make the tahini dressing by whisking Tahini (3 tablespoon), Honey (1 1/2 tablespoon), juiced Lemon (1), and Water (2 tablespoon). You can add more water based on the consistency you prefer.
Place the greens in a large salad bowl.
Add in the Salad Greens (3 cup), cauliflower, cooked lentils, toasted almonds, Medjool Dates (10), and Red Onion (1).
Drizzle it with the tahini dressing. Gently toss it while making sure that the dressing is distributed evenly within the salad.
Serve immediately and enjoy!