**Ingredients:**
**For the Salad:**
– 2 heads of broccoli
– 1/2 cup of thinly sliced, toasted almonds
– 1/3 cup of dried cranberries
– 1/2 small red onion, finely chopped
**For Cooking Vegetables:**
– 350 grams of broccoli (about 3 cups, already divided into very small florets)
– 350 grams of cauliflower (about 3 cups, already divided into very small florets)
– 1 medium onion (about 80 grams, approximately 3/4 cup, already cut into thin strips)
– 100 grams of goat cheese (about 3/4 cup, cut into 2 x 2 x 2-centimeter cubes)
**Vinaigrette Ingredients:**
– 4 tablespoons of oil
– 4 tablespoons of white or wine vinegar
– 6 tablespoons of water
– 1 teaspoon of salt
– 1 1/2 teaspoons of sugar
– 2 teaspoons of mustard
**Instructions:**
1. In separate pots, bring 6 cups of water to a boil in each, add a tablespoon of salt to each, and in one pot add broccoli, and in the other, cauliflower. Bring to a boil again and cook for 2 to 3 minutes. Remove from heat and immediately drain and pour them into separate containers with water and ice to preserve their color. Drain them well again.
2. Meanwhile, prepare the vinaigrette by whisking the ingredients in a blender, in a jar, or in a container with a wire whisk until emulsified.
3. In a bowl, mix the broccoli, cauliflower, onion, vinaigrette, and cheese. Stir well and serve.
**Difficulty:** Easy
**Preparation Time:** 15 min.
**Servings:** 4
**For Kids:** Yes
**Source:** [www.elplacerdecomer.com](www.elplacerdecomer.com)