Zucchini & Sweet Potato Salad with Zesty Shallot Dressing

1. Preheat the oven to 425°F. Line two separate sheet pans with parchment paper.

2. Place the zucchini, red onion, and corn onto one sheet pan, dividing by each veggie. Drizzle with 2 tablespoons of olive oil, then season with ½ teaspoon salt, ⅛ teaspoon pepper and ½ teaspoon garlic powder. Toss to combine.

3. Add the sweet potatoes and chickpeas to the second sheet pan, then drizzle with 1 ½ tablespoons of olive oil, ½ teaspoon salt, the remaining garlic powder and paprika. Roast both sheet pans for 25-30 minutes, tossing halfway.

4. While the vegetables roast, make the dressing by adding the remaining olive oil, rice vinegar, maple syrup, lemon juice, mustard, salt, pepper, lemon zest, garlic, and shallots to a jar with a cover. Secure the cover and shake until well combined.

5. Assemble the salad by adding arugula, roasted veggies, sweet potatoes, feta cheese, parsley, and almonds to a large bowl. Add dressing to taste and toss to combine.