For the dressing:

• 4 Tbsp. olive oil
• 3 Tbsp. lemon juice
• 2 Tbsp. apple cider vinegar 
• 1 Tbsp. pure maple syrup 
• 2 tsp. Dijon mustard 
• 1 garlic clove, minced 

For the salad:

• 1 pound Brussels sprouts, shaved
• 1 large Honeycrisp apple, diced 
• 1/4 cup dried cranberries, unsweetened
• 1/4 cup sunflower seeds
• 1/2 cup parmesan cheese, grated

1. In a small bowl, whisk all ingredients for dressing and set aside. 
2. Place shredded Brussel sprouts in large bowl. 
3. Add in diced apples, cranberries, sunflower seeds and Parmesan cheese. 
4. Pour dressing on top and toss until well combined. 
5. Add pepper to taste.  
6. Enjoy!