Step 1: Prepare the Brussels Sprouts

Wash and trim the ends of the Brussels sprouts. Slice them thinly using a sharp knife or mandoline slicer. Alternatively, you can pulse them in a food processor using the slicing blade. Transfer the shredded sprouts into a large mixing bowl.

Step 2: Toast the Nuts

In a dry skillet over medium heat, toast the chopped walnuts or pecans for 3–4 minutes until fragrant and lightly browned. Stir occasionally and be careful not to burn them. Remove from heat and let cool.

Step 3: Make the Dressing

In a small bowl or a jar with a tight lid, combine olive oil, Dijon mustard, apple cider vinegar, lemon juice, and maple syrup. Add a pinch of salt and freshly ground black pepper. Whisk or shake until emulsified and smooth.

Step 4: Combine the Salad Ingredients

Add the sliced apples, red onions, toasted nuts, dried cranberries, and cheese to the bowl with Brussels sprouts. Pour the dressing over and toss everything gently but thoroughly until evenly coated.

Step 5: Let It Marinate and Serve

Allow the salad to sit for at least 10–15 minutes before serving. This gives the Brussels sprouts time to soften slightly and absorb the flavors of the dressing. Serve chilled or at room temperature.