Toast the almonds in a DRY (no oil) skillet over a low-medium heat for 5 to 5 minutes, stirring often, until golden and fragrant. (Note: Almonds burn easily, so keep your eye on them!) Transfer to a plate and let them cool, then chop them roughly.
After the kale has been cut and washed, add it to a big bowl with the olive oil and salt. Use your fingers to "massage" the olive oil into the kale, until it's shiny and bright green in color and the kale has begun to soften a bit. You can add more oil and salt if you want during this process, but a little goes a long way (plus, you don't it to get too soggy).
Combine the mustard, honey, apple cider vinegar, olive oil, tahini, lemon juice, salt and pepper to a measuring glass. Mix well; taste and adjust flavors to your preference. Pour the dressing into a container to use on the side.
Add the kale to your meal prep containers and push it down slightly. Top it with the remaining ingredients: cilantro, carrots, red onion, cucumber, radishes, toasted chopped almonds, and feta cheese if using. Keep the dressing on the side until right before you eat. Toss together with the dressing and serve!