Roast the Vegetables and Chickpeas: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes, Brussels sprouts, and chickpeas on a baking sheet. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat. Roast for 25-30 minutes or until the sweet potatoes are tender and the chickpeas are slightly crispy.
Prepare the Dressing: In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, lemon juice, salt, and pepper. Add water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, Brussels sprouts, chickpeas, cranberries , sunflower seeds, and kale or spinach.
Dress and Serve: Drizzle the maple tahini dressing over the salad and gently toss to combine. Serve warm or at room temperature, and enjoy the flavors of fall!