Mediterranean Rainbow Salad

On a baking tray, place the chopped carrots, beets, pumpkin and chickpeas separately in a line.

Drizzle the olive oil and salt and pepper over all of them and coat each vegetable with your hands separately.

Roast the vegetables in the oven for 45 minutes to 1 hour.

In a mason jar, add all of the ingredients mentioned under the Dijon Balsamic Dressing.

Put the lid on and shake the contents of the jar vigorously, until everything is well combined.

Open the lid and taste for seasoning. The dressing can be stored in the jar, refrigerated for upto 3 days.

In a large bowl, add the cabbages, lettuce, and arugula.

Pour the dressing over the greens in batches while simultaneously tossing the salad.

Transfer the salad to a large plate and top off with the delicious and rainbow coloured roasted veggies and chickpeas!