Preheat the oven to 375°F
Prepare the vegetables: Cut the sweet potato and beetroot into small cubes and place them on a baking tray along with the drained chickpeas.
Season and roast: Drizzle with 1 tbsp olive oil and sprinkle the kosher salt, oregano, paprika, and garlic powder. Toss to coat everything evenly
Roast the vegetables: Place the tray in the oven and roast for 25-30 minutes, or until the sweet potatoes and beets are fork-tender. Shake the tray halfway through for even cooking.
Add the walnuts: In the last 5 minutes of roasting, scatter the walnuts over the tray to toast them lightly.
Assemble the salad: In a large serving bowl, add a large handful of fresh arugula. Once the roasted vegetables, chickpeas, and walnuts are ready, add them on top of the arugula.
Add the cranberries: Sprinkle the cranberries over the top of the salad.
Make the dressing: In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, and 1/2 tsp sea salt until well combined.
Dress and serve: Drizzle the dressing over the salad just before serving, toss lightly, and enjoy!