Prepare walnuts: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, toss the walnuts with melted butter, maple syrup, and a pinch of sea salt until well-coated.

Bake the walnuts: Spread the walnuts in an even layer on the prepared baking sheet and bake for 8–10 minutes, stirring halfway through, until golden and fragrant. Remove and let cool completely (they’ll harden as they cool).

Make the dressing: In a small jar or bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, garlic powder, and a pinch of salt and pepper until smooth and emulsified. Adjust seasoning to taste.

Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, dried cranberries (if using), and Parmesan cheese (if using). Drizzle the dressing over the salad and toss until evenly coated.

Add the candied walnuts: Once the walnuts are completely cooled, sprinkle them over the salad. Top with beeya seeds.

Serve and enjoy: Serve immediately as a side dish or enjoy as a light meal. This salad is best enjoyed fresh but can be stored in the fridge for up to one day.