Heat oven to 350 degrees. Place pecans on a sheet pan and roast in the oven for 5 minutes. Let cool then chop.
In a small bowl or jar with a lid, add olive oil, vinegar, honey, mustard, salt, and pepper. Whisk together or shake until well blended.
To a large bowl, add shaved brussels sprouts, chopped pecans, feta cheese, and Honey Crisp apple. Pour dressing over salad and toss to coat all ingredients. Add pomegranate seeds. Toss gently and adjust seasoning.
Cover and place in the refrigerator to chill for 1 hour before serving.
Can be stored in the fridge for up to 2 days.
Before serving, toss to mix any dressing that may have settled.