1/2 large red onion diced small2 tablespoons red wine vinega plus more to season salad2 cups shredded brussels sprouts1/2 cup fresh pomegranate seeds (from about 1/2 a large one)1/2 a large unpeeled apple, cored and diced (i used granny smith, the book recommends pink lady or honeycrisp)juice of half a lemon, plus m