Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 10
Toast Pecans in the oven: Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper for easy cleanup. Toss 1.5 cups pecans in 1.5 Tbsp oil and 1 tsp salt. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
To prepare Vinaigrette Dressing: Whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 3 Tbsp pomegranate juice, 1 Tbsp honey, 2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Set aside. Whisk before serving.
Thinly slice Brussels sprouts with food processor, mandoline or knife.
Assemble salad with sliced brussels sprouts, dried cherries, pomegranate seeds, sliced apples, roasted pecans, and shaved parmesan cheese. Drizzle vinaigrette dressing over salad. Toss salad before serving.