Fall Pasta Salad

1 Preheat oven to 400F. Add butternut squash and chickpeas to a greased or parchment lined baking tray and toss with olive oil, sea salt, and smoked paprika. Roast in the oven for 20 minutes. Remove baking tray from overn and add kale, to the pan. Continue roasting until butternut squash is tender and golden brown in some places, and the kale ans chickpeas are crispy, about 10 more minutes.
2 Boil pasta according to package instructions for al dente pasta.
3 Make dressing: whisk together the maple syrup, vinegar, salt, and dijon mustard until well combined. Slowly pour in olive oil while whisking to emulsify.
4 Toss together the pasta, roasted squash, chickpeas, kale, walnuts, dried cranberries, and dressing. Enjoy warm or cold!