# Components:
→ Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Maple Glaze
06 - 2 tablespoons pure maple syrup
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Pasta
11 - 9 ounces whole wheat pasta (penne or fusilli)
→ Vinaigrette
12 - 2 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 garlic clove, minced
16 - 1/2 teaspoon maple syrup
17 - Salt and black pepper, to taste
→ Garnishes
18 - 1/4 cup fresh parsley, chopped
19 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with maple syrup, olive oil, smoked paprika, sea salt, and black pepper. Toss to evenly coat the vegetables.
03 - Spread the vegetables evenly on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and caramelized.
04 - While vegetables roast, cook the whole wheat pasta in a saucepan according to package instructions until al dente. Drain and rinse under cold water to halt cooking.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, maple syrup, salt, and black pepper until emulsified.
06 - In a large mixing bowl, add the cooked pasta and roasted vegetables. Pour the vinaigrette over the salad and gently toss to coat evenly.
07 - Taste and adjust seasoning if needed. Top with fresh parsley and toasted pumpkin seeds before serving.
