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Preheat the oven to 400°F (200°C).
Prepare the roasted Dijon Brussels sprouts: In a small bowl, whisk together olive oil, Dijon mustard, salt, and pepper. Spread the Brussels sprouts on a baking sheet in a single layer. Brush the Brussels sprouts with the Dijon mixture. Roast in the preheated oven for about 20-25 minutes or until they are crispy and golden brown. Set aside.
Prepare the crispy chickpeas and roasted sweet potatoes: Soak chickpeas overnight. Rinse, drain and dry with a clean towel. In a bowl, toss the chickpeas and the sweet potato slices with olive oil, rosemary, garlic powder, smoked paprika, salt, and pepper. Spread the chickpeas and sweet potatoes on a baking sheet in a single layer. Roast the chickpeas in the preheated oven for about 15-20 minutes, shaking the pan occasionally, until they are crispy; and the sweet potatoes for about 20-25 minutes until brown and tender. Set aside.
Assemble the Autumn Salad: In a large mixing bowl, add the arugula/rocket leaves, the roasted Dijon Brussels sprouts, crispy chickpeas, and roasted sweet potatoes.
Drizzle the salad with the glazed balsamic and toss to combine all the ingredients.
Sprinkle pepita seeds over the salad and garnish with fresh dill.