Place all your dressing ingredients into a small jar and shake to emulsify. Or place everything in a small bowl and whisk really well. Set aside until ready to use.
To make the candied pecans:
Preheat your oven to 350 degrees. Line a small baking sheet with parchment paper. Add in the pecans and drizzle with maple syrup. Toss well to evenly coat, then arrange in a single layer. Sprinkle lightly with flaky sea salt. Bake for 8-10 minutes, then remove from the oven. Allow them to sit on their tray for a while, as they’ll crisp up once cooled.
To assemble salad:
Slice Brussels with sharp knife so they are shredded. Place into a large bowl then drizzle in the dressing. Using hands, gently massage the Brussels. Allow the sprouts to marinate for at least 30 minutes in the fridge. Then, stir in the spinach, green onions, avocado, pomegranate, and parmesan cheese. Sprinkle with candied nuts and enjoy!