Start by adding the olive oil, maple syrup, minced shallot, apple cider vinegar, lemon juice, Dijon mustard, and salt to a very large bowl. Whisk everything together until the dressing looks smooth and well blended.

Chop the romaine if needed, then add it to the bowl with the arugula and shredded Brussels sprouts.

Add the diced apple and pomegranate seeds to the salad.

Now add the toasted walnuts, crumbled feta, and pepitas.

Use salad tongs or clean hands to toss the ingredients gently until everything is coated with the maple dressing.

Transfer the salad to a serving bowl or platter and serve it right away.