Lightly toast sesame seeds in a dry sauté pan over medium heat until golden and fragrant, about 3-5 minutes. Set aside and let cool.
Grate rutabaga with a large-holed grater or a food processor. Toss with chopped apples and 2 Tbsp of lemon juice, to prevent browning, in a large bowl. Add grated carrot, and raisins, and chopped dates - Mix it all up.
In a medium bowl, whisk together tahini, lemon juice, and sea salt, to taste, then add water and continue to whisk until smooth.
Drizzle dressing over salad, and stir to combine, then add sesame seeds. Serve at room temperature or chilled.