Peel and cut the sweet potato into 1/2-inch cubes, then toss with a light coating of oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 30-35 minutes until tender and lightly caramelized at the edges. While the sweet potato roasts, roughly chop the pecans and toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. This parallel timing means both components will be ready around the same time.

Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions. I find chickpea pasta tends to cook slightly faster than traditional pasta, so start checking a minute or two before the package time suggests. Drain and set aside to cool slightly while you prepare the remaining components.

In a jar or bowl, combine the tahini, maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Whisk together until smooth, then slowly add the room temperature water while stirring constantly. The room temperature water is important here—cold water can cause tahini to seize and become clumpy. Whisk until you reach a pourable consistency; the dressing should coat a spoon but still be pourable.

While the sweet potato finishes cooking, dice the apple into bite-sized pieces and roughly chop or tear the greens into manageable sizes. Once all components are ready—cooked pasta from Step 2, roasted sweet potato from Step 1, and toasted pecans from Step 1—add them to a large bowl. Pour the tahini dressing from Step 3 over the mixture and toss gently but thoroughly, ensuring the dressing coats all the pasta and vegetables evenly. Fold in the fresh greens and diced apple last so they stay bright and crisp.