Prepare the lemon vinaigrette by combining the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
Prepare the salad by combining the spinach and shaved brussels sprouts together in a large bowl. Drizzle some of the well-shaken vinaigrette on top, to taste, then toss to coat evenly.
Top with apple slices pomegranate arils, candied pecans, shaved parmesan, and dried cranberries. Season well with freshly cracked black pepper, to taste.
Serve immediately with remaining lemon vinaigrette on the side. Enjoy.