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

Name: Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American, Middle Eastern
Ingredients: 1 small sweet potato, peeled and chopped; 1 small delicata squash, seeded and chopped (you can leave the skin on); 1 tablespoon olive oil; 1/2 teaspoon cumin; 1/2 teaspoon coriander; salt and pepper; 1 - 15oz. 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 tablespoons minced fresh herbs (I used sage and rosemary); 1/4 cup tahini; 3 tablespoons extra virgin olive oil; 2 tablespoons maple syrup; 2 tablespoons apple cider vinegar; 1 small clove garlic, minced; salt and pepper