Optional but recommended step: if you’d like to caramelise the nuts, add the pecans and pumpkin seeds to a pan with 20ml maple syrup and a pinch of salt. Cook on medium heat for a few minutes until glossy and lightly caramelised, then set aside to cool.

Start by cleaning the Brussels sprouts. Remove the bottom stem and peel off any damaged or dirty outer leaves.

Shred the Brussels sprouts using a sharp knife, a mandoline, or a food processor with a shredding disk.

Add the shredded sprouts to a large bowl.

Add the pear, pomegranate seeds, raisins, Parmesan, pumpkin seeds and pecans.

In a jar mix the dressing ingredients: olive oil, apple cider vinegar, Dijon mustard and salt.

Pour the dressing over the shredded sprouts.

Mix everything well. Using your hands helps coat the sprouts evenly and softens them slightly.

Taste and adjust salt if needed.