Broccoli Cauliflower Salad

Prepare broccoli, cauliflower, red onion, and sun-dried tomatoes as noted above and place in a large bowl.

Toast the pine nuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove from the heat immediately and transfer to a plate to stop the cooking.

In a medium bowl, mix the mayonnaise, lemon juice, sugar, and Dijon mustard.

To the bowl of the vegetables, sprinkle in the kosher salt , then add the dressing, toasted pine nuts, and feta cheese, and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).