Crisp Broccoli Cauliflower Salad with Sweet and Salty Almonds

This broccoli cauliflower salad recipe is my ideal fridge stash — it’s fresh, vibrant, and crisp times ten! Toss chopped raw broccoli, cauliflower, and shredded kale in a light, tangy apple cider vinaigrette sweetened with maple syrup. For a sweet-salty finishing touch, top the salad with feta cheese, and outrageously snack-worthy brown-sugar glazed almonds.

• ½ cup apple cider vinegar, or white wine vinegar
• ⅓ cup olive oil, or neutral oil such as grapeseed
• 3 tablespoons maple syrup, or honey
• 1 teaspoon Dijon mustard
• 1 grated or finely chopped garlic clove
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

• 1 cup whole unsalted almonds, or raw cashews
• 2 tablespoons light brown sugar
• 2 tablepoons water
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons white sesame seeds

• 4 cups fresh broccoli florets, about 3/4 pound trimmed bunch of broccoli or 12-ounce bag of fresh broccoli florets
• 4 cups fresh cauliflower, from ½ a head, or a 12-ounce bag of fresh cauliflower florets
• 3 cups shredded kale leaves, about 1 bunch
• ⅓ cup chopped green onions, about 3-4 green onions
• 1 cup crumbled feta cheese