-
1
For the pickled onions: In a medium bowl, combine the water, 1/2 cup vinegar, salt, and sugar and stir until the salt and sugar are dissolved. Add the red onion, make sure they're pretty much submerged in the liquid, and let stand for 30 minutes. They'll keep in an airtight container in the fridge for several weeks.
-
2
For the dressing, combine the mustard, honey, pepper flakes, 1 teaspoon vinegar, 4 tablespoons oil, and a healthy pinch of salt and pepper in a jar. Shake to combine.
-
3
Preheat the oven to 400u00b0 F. Spread the pretzels out on a baking sheet, drizzle with a thin layer of oil and sprinkle with flaky salt.
-
4
On a second baking sheet, combine the broccoli, brussels sprouts, rosemary, and a pinch of salt and pepper. Then, add 2 tablespoons of the dressing to the mixture and toss so the vegetables are evenly coated. Hold onto the rest of that dressing.
-
5
Stick both trays in the oven. Bake the pretzels until they're crisp but still give to a touch, 15 to 20 minutes. Transfer them to a big bowl. Keep the vegetables in the oven until they're also tender yet crisp, a further 10 or so minutes.
-
6
Transfer the vegetables to the bowl with the pretzels, then throw in the dates, sauerkraut, and 1/4 cup (or more) of pickled onions. Thin out the reserved dressing with 1 tablespoon of the pickled red onion liquid. Then add it to the salad and toss to combine. Add the parsley, adjust seasonings with salt and pepper, then serve.
