On the pan place butternut squash, Brussels sprouts, beets and cauliflower. Put in the oven and allow the vegetables to roast for 30-35 minutes. Flip them every every 10 minutes and remove ones that are cooking faster ie. brussels sprouts won’t take as long as beets.
While the vegetables are roasting, bring a pot of water to boil on the stove top. Add in Chickpea Pasta and cook as directed on the box.
Once the pasta and vegetables are fully cooked combine all the salad ingredients in a large bowl.
Serve right away warm and place in the fridge for at least 1 hour to enjoy chilled!