Step 1: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a small baking sheet. Toast them for 7-10 minutes, or until they are golden brown and fragrant. Watch them carefully to prevent burning. Set them aside to cool completely.
Step 2: Thinly slice the Brussels sprouts. You can use a mandolin, a food processor with a slicing attachment, or a sharp knife. Aim for uniform, fine slices.
Step 3: In a large mixing bowl, combine the thinly sliced Brussels sprouts with the spring mix. Add the sliced apples, dried cranberries, pomegranate seeds, the cooled toasted pecans, and the crumbled feta cheese.
Step 4: Prepare the Apple Cider Vinaigrette: In a medium bowl or glass measuring cup, whisk together the apple cider, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until fully combined.
Step 5: While continuously whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. It should become creamy and well blended.
Step 6: Just before serving, drizzle the homemade apple cider vinaigrette over the salad ingredients. Toss gently to ensure all components are lightly coated. Serve immediately and enjoy the fresh flavors!