While the brussels sprouts are cooking, whisk together the dressing ingredients: the remaining olive oil, lemon juice, apple cider vinegar, mustard, syrup. Taste and adjust seasonings as needed.
Chop apples and give them a dip in water to keep them from turning brown.
Add roasted brussels sprouts to a large mixing bowl followed by the quinoa, pecans, cranberries and apple. Drizzle with dressing and toss gently until the salad is fully combined. Enjoy warm or cooled.