Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
In a medium bowl, add the lentils, pumpkin seeds, avocado oil, sea salt and pepper. Mix well to combine.
Spread in an even layer on the baking sheet and bake for 10 minutes. Remove, shake the pan around and place back in the oven for 10 minutes more. Remove and set aside.
In a small bowl or jar, add the extra virgin olive oil, balsamic vinegar, mustard and maple syrup. Shake well and season with salt and pepper as needed.
Add the Brussels sprouts, lentils, pumpkin seeds and dressing to a large bowl. Toss to combine.
Top with pomegranate seeds, divide onto plates, serve, and enjoy!
