This fall salad makes a great side dish!
Preheat oven to 400 degrees and line baking sheet with parchment paper.
Spray the sweet potatoes pieces with cooking spray and season with salt and pepper.
Roast for 25-30 minutes and them remove from oven and set aside to cool.
Follow the pasta package directions and cook the pasta until it is al dente. Drain the pasta and set it aside to cool.
Pour the pasta into a large bowl. Add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions to the bowl of pasta.
To make the poppy seed dressing, in a small bowl, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper; stir well with a whisk to combine.
Pour in the poppy seed dressing and stir until ingredients are evenly coated.