Step 1

In a blender or food processor, combine the vinegar, oil, cranberries, dijon mustard, garlic, salt, pepper, and water. Process until smooth, then transfer to a small bowl or jar and set aside.

Step 3

Using a sharp knife or mandoline, cut the base off of each brussel sprout. Then, slice lengthwise from root to tip and continue slicing until they’re cut down into a “shaved” appearance. Add shaved brussel sprouts to a large mixing bowl.

Step 5

Add the swiss cheese, toasted almonds, and pomegranate seeds to the bowl and stir to combine.

Step 7

Pour the cranberry dressing over the brussel sprout salad and toss to fully coat.

Step 9

Let chill in the refrigerator for about 15 minutes, then toss and serve.