3cupscauliflowershaved (about ½ a head, fun to use the green, yellow or purple for color)
12ozbrussels sproutstrimmed and shredded in food processor, using slicing blade, or sliced thinly with knife
½cuppecorino Romanofinely shredded
1pink lady or honey crisp applesliced thinly
¼cupchopped toasted walnuts
For the Dressing:
Place all ingredients in a ball jar or sealed container and shake vigorously until emulsified. Set aside while you prepare other ingredients so sliced shallots can marinate in the vinaigrette, at least 20 minutes.
For the Salad:
Toss the apples with a little of the dressing to keep them from turning color. Toss the rest of the ingredients together with the dressing making sure to top the salad with the pomegranate.