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Slice up two large handfuls of brussel sprouts or pulse them in a food processor a few times.
In a pan on medium-low heat, add 2 cups walnuts, ½ cup maple syrup, and ¼ tsp salt. Stir until the maple syrup starts to thicken.
Transfer the walnuts to a baking sheet and bake at 400F for 5 minutes.
Blend ½ cup olive oil, ¼ cup maple syrup, juice of 1 lemon, 1 TBSP dijon mustard, ½ tsp salt, and ¼ tsp pepper to make the dressing.
In a large bowl, add the chopped brussel sprouts, 1 diced apple, ¾ cup pomegranate seeds, shaved parmesan, and a handful or two of the roasted walnuts.
Pour the dressing over the salad and mix until everything is coated.
Top with more parmesan and enjoy.