Thinly slice the brussels sprouts, or shave using a mandolin.
Place the sliced almonds in a skillet and toast over medium heat for 5 minutes, stirring often until toasted.
In a large bowl, combine the Brussels sprouts, dried cranberries, diced apples, pomegranate arils, crumbled cheese, and toasted almonds.
In a mason jar or small bowl whisk together olive oil, maple syrup, apple cider, apple cider vinegar, Dijon mustard, salt and pepper.
Dress the salad just before serving.