Prepare the Brussels sprouts to be shredded by slicing off the ends and removing any brown leaves. Add the Brussels sprouts to a food processor and pulse until they are shredded into rice-like pieces. Alternatively, you can use a mandoline or very sharp knife to thinly slice the Brussels sprouts into shaved pieces. Most stores also sell pre-shredded Brussels sprouts in the produce section.
Add the Brussels sprouts to a large bowl. Put the pine nuts in a small skillet over medium heat, and toast until fragrant and slightly browned (be cautious - this can happen quickly!). Thinly slice the dates. Add the pine nuts, dates, and pomegranate seeds to the bowl with the Brussels sprouts.
In a separate small bowl, combine the olive oil, apple cider vinegar, and dijon mustard. Whisk until smooth, and pour over the salad. Toss until everything is evenly coated. Add salt and pepper to taste if desired.
Enjoy immediately or let the salad sit in the fridge for a couple of hours before serving.
Keep the dates in the fridge until you are ready to slice them. This will make them less sticky and easier to slice.
Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
If you are making this in advance for a holiday or party, you can dress the salad up to a few hours ahead of time. It won't get soggy, and the flavors taste better after they sit together for a while.