Broccoli Cauliflower Salad with Sweet-Salty Almonds

Make the vinaigrette 
0 Shake [wprm-ingredient text="½ cup apple cider vinegar" uid="6"], [wprm-ingredient text="⅓ cup olive oil" uid="8"], [wprm-ingredient text="3 tablespoons maple syrup" uid="9"], [wprm-ingredient text="1 teaspoon Dijon mustard" uid="19"], [wprm-ingredient text="1 grated or finely chopped garlic clove" uid="20"], 1 teaspoon kosher salt, and fresh black pepper to taste in a jar with a lid, or whisk in a small bowl until emulsified. The dressing will keep up to 5 days in the refrigerator.
Make the nuts
4 Put the almonds or cashews (or a mixture of both) in a medium skillet (8-10 inches). Place the pan over medium heat until the almonds begin to toast, 2-3 minutes. Stir in the brown sugar, water, salt, and cayenne (it will sizzle). Cook until the water is evaporated, stirring frequently. Transfer the nuts to a plate to cool and harden.
Make the salad
6 Chop the broccoli and cauliflower florets into small ½-1-inch pieces. You can also pulse them very briefly in a food processor, but don't overdo it. Transfer to a large bowl. Add the kale and green onions to the bowl and toss together.
7 Pour the dressing over the vegetables and toss until they're evenly coated. If you have time, let the salad sit 15-30 minutes to marinate. Taste the salad and add more salt, if needed. To serve, crumble the feta cheese over the salad and top with the nuts.