In a saucepan over medium heat, combine brown sugar, cinnamon, cayenne, vanilla extract, salt, and water, stirring well. Heat for 1 minute.

Add the chopped pecans, and continue to stir for 3-5 minutes until the glaze thickens and becomes shiny.

Transfer the pecans to parchment paper to cool completely. If not crispy, put in a 250°F oven for about 10 minutes.

Using a food processor or a mandoline, shred the brussels sprouts into 1/16" shreds.

In a bowl, combine the shredded brussels sprouts, pomegranate arils, diced apple, candied or toasted pecans, dried cranberries, and shaved parmesan.

In a separate bowl, whisk together olive oil, lemon juice, apple cider vinegar, dijon mustard, maple syrup or honey, salt, and black pepper.

Pour the dressing over the salad and toss to combine.

Let the salad sit for 30 minutes before serving.