Cook the pecans in a large (ungreased) skillet over medium heat for 3–5 minutes, stirring often, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.

Add the bacon to the skillet and cook until crisp. Transfer cooked bacon to a paper-towel-lined plate, and then remove all but 1 tablespoon of bacon grease from the skillet.

Add the sliced shallot to the skillet and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts cook down and begin to brown, about 8–10 minutes.

Remove the skillet from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl.

Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.

In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.

If desired, top with optional parmesan cheese before serving. Serve salad warm.

Store leftover salad in an airtight container in the refrigerator for up to 5 days.