Shred or thinly slice the Brussels Sprouts; add to large mixing bowl.
Chop the Kale into bite-size pieces (I use my kitchen shears to cut up); add to Brussels Sprouts
Toast the pecans or walnuts in non-stick skillet for about 1 minute over high heat; add to Kale mixture.
Add cranberries and diced apple to the mixture.
Make a vinaigrette by combing the olive oil, apple cider vinegar, maple syrup and dry mustard; Whisk all ingredients, then drizzle over salad mixture tossing to evenly coat.
Add just a light sprinkle of salt, as desired, to season the salad.
Store in refrigerator at least 2 hours before serving.