Begin by trimming the Brussels sprouts by cutting off the bottom stem and removing any outer leaves that are damaged or discolored.

Using a sharp knife or a mandoline, thinly slice the Brussels sprouts. Aim for slices about 1/8 inch thick to ensure they mix well with the other ingredients.

In a large mixing bowl, combine the sliced Brussels sprouts, chopped almonds, dried cranberries, and grated Parmesan cheese.

In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. Be careful not to over-mix, as this could bruise the Brussels sprouts.

Allow the salad to rest for at least 10 minutes to let the flavors meld together. This also helps soften the Brussels sprouts slightly, enhancing their texture.

Before serving, give the salad another light toss and adjust the seasonings if necessary. Serve chilled or at room temperature for the best experience.