Preheat your oven to 350°F (175°C). In a mixing bowl, combine chopped pecans with brown sugar, cinnamon, cayenne (if using), vanilla extract, salt, and water. Stir until well-coated. Spread them out on a baking sheet lined with parchment paper. Bake for about 10 minutes or until golden brown, stirring halfway through. Let them cool before adding to your salad.

In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, dijon mustard, maple syrup (or honey), salt, and black pepper. Set aside.

In a large mixing bowl, place the shaved Brussels sprouts as your base. Add in pomegranate arils, diced honeycrisp apples, dried cranberries, and toasted or candied pecans (once cooled). Sprinkle in shaved parmesan if desired.

Pour the dressing over your salad mixture. Gently toss everything together until all ingredients are coated evenly.

Serve immediately or let it chill in the fridge for about an hour to allow flavors to develop further.