While preheating your oven to 350°F, cut the broccoli into small bite-sized florets—aim for uniform pieces so they'll have the same texture in the final salad. On a lined baking sheet, toss together the almonds, pepitas, tamari, maple syrup, and smoked paprika until evenly coated. Place in the oven and toast for 10 to 14 minutes, stirring halfway through, until golden and fragrant. I recommend checking them around the 10-minute mark since oven temperatures vary and you want them crunchy, not burnt. While the nuts and seeds toast, dice the red onions into 1/4-inch pieces for consistent bites throughout the salad.

In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper. Whisk until the dressing is smooth and well-emulsified—this creates a cohesive base that will coat every piece of broccoli. The combination of mayo and oil creates richness, while the vinegar and mustard provide brightness and tang. I like to taste the dressing at this point and adjust the seasoning if needed before adding the vegetables.

Add the prepared broccoli florets, diced red onions, and dried cranberries to the dressing in the bowl. Gently toss everything together until the broccoli and vegetables are evenly coated with the creamy dressing. Make sure to coat every piece so you get maximum flavor in each bite.

Remove the nuts and seeds from the oven and spread them on the baking sheet to cool for about 5 minutes—this allows them to crisp up further as they cool. Once cooled, add them to the broccoli salad and gently toss to combine. The toasted nuts and seeds add crunch and a savory depth that contrasts beautifully with the creamy dressing and tender broccoli.