Pretzel Panzanella

Ingredients

• For the pickled onions and mustard dressing:
• 1/2 cup warm water
• 1/2 cup plus 1 teaspoon apple cider vinegar
• 1 tablespoon coarse sea salt
• 1/2 tablespoon sugar
• 1 red onion, peeled and thinly sliced
• 3 tablespoons grainy mustard
• 1/2 teaspoon honey
• 1 teaspoon red pepper flakes
• 4 tablespoons olive oil
• Sea salt and freshly ground pepper
• For the salad:
• 3 cups 1-inch chunks of big, soft pretzels
• Olive oil, for drizzling
• Flaky maldon salt, for coating
• 1 large head broccoli, floreted and stalk peeled and sliced into 1/2-inch coins
• 1/2 pound brussels sprouts, trimmed and halved lengthwise
• 1 teaspoon chopped rosemary
• Sea salt and freshly ground pepper
• 1/4 cup roughly chopped dates
• 1/4 cup sauerkraut, as devoid of liquid as possible
• 4 tablespoons roughly chopped flat-leaf parsley