Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing

INGREDIENTS

small sweet potato, peeled and chopped

small delicata squash, seeded and chopped (you can leave the skin on)

1 tbsp

olive oil

1/2 tsp

cumin

1/2 tsp

coriander

salt and pepper

1 oz

can chickpeas, drained and rinsed

3/4 cup

fresh cranberries

1/2 cup

crumbled feta

1/4 cup

minced red onion

1/4 cup

toasted pine nuts

2 tbsp

minced fresh herbs (I used sage and rosemary)

1/4 cup

tahini

3 tbsp

extra virgin olive oil

2 tbsp

maple syrup

2 tbsp

apple cider vinegar

small clove garlic, minced

salt and pepper