Wash the carrots, cut them in half lenghtwise and place them in a lined baking tray. Brush them with olive oil and sprinkle with salt and pepper. Place the tray in the top part of the oven and turn on the grill. Bake for about 5 minutes, or until the carrots are lightly roasted.
In a medium pan sautee the purple cabbage with olive oil, salt and the garlic clove for 3-5 minutes.
Thinly slice the apple and drizzle with the lemon juice.
Blend all the ingredients until you get a creamy (but not too thick) sauce
Adjust with salt and water if needed.
In a medium serving plate place the baby greens, the purple cabbage, the carrots and the sliced apple.
Sprinkle with walnuts, pomegranate seeds, sesame seeds and onion sprouts.
Drizzle 3-4 tablespoons of the dressing sauce and serve the rest of it on the side.