Melt the butter in a skillet and add the pecans, stirring to coat well. Toast the nuts for about 5 minutes, stirring often, then add the sugar, pinch of cayenne pepper and flaky salt. Remove the pecans from the pan and allow to cool.
Slice the Brussels sprouts or shave using a mandolin. Dice the persimmon and chop up the dates. Once cool, lightly chop the toasted pecans.
In a bowl, combine olive oil, lemon zest, lemon juice, maple syrup, Dijon mustard, apple cider vinegar and salt. Whisk the dressing together.
In a large bowl, add the Brussel sprouts, pomegranate arils, persimmon, dates, pecans and Parmesan. Pour the dressing over the salad and mix well - I recommend using your hands to gently mix the salad!
Serve the salad immediately with fresh cracked pepper sprinkled over the top.
