For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt and pepper, to taste
1 teaspoon freshly squeezed lemon

For the salad:
4 cups shredded brussels sprouts
1 apple (I used Gala, but use any apple you’d like), Blade C
¼ cup pomegranate arils
¼ cup sliced almonds