• 5-6 cups shredded brussel sprouts
• 1 cup chopped radicchio
• 2 pomegranates 
• 1 1/2 cups maple glazed pecans (1 ½ cups pecans + 1 ½ tbs maple syrup toasted in pan and cooled)
• 1 cup diced apple
• 1 cup torn mint
• 1 cup shaved parmesan cheese

Dressing

• 2 tsp Dijon mustard
• 1  large garlic clove minced
• 1 lemon juiced and zested
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 1/2 tbsp fresh thyme
• 1/2 tsp salt
• 1 tsp pepper
• 1 cup olive oil