Cut the broccoli into small, bite-sized florets—this ensures even coating with dressing and pleasant texture in every bite. Thinly slice the red onions into 1-inch slivers and mince the garlic clove fresh; I find freshly minced garlic provides a much sharper, more vibrant flavor than pre-minced versions.

In a medium bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, smoked paprika, and salt until smooth and fully emulsified. The dressing should be cohesive with no separation—this base will coat and flavor the salad evenly.

While preparing the dressing, preheat your oven to 350°F. On a small baking sheet, toss the sliced almonds and pepitas with tamari, maple syrup, and paprika until evenly coated. Spread in a single layer and bake for 10-14 minutes, stirring halfway through, until golden and fragrant. Let cool for about 5 minutes so they crisp up properly—this prevents them from getting soggy when mixed into the salad.

Add the prepared broccoli florets from Step 1, sliced red onions, and cranberries to the dressing bowl. Toss gently but thoroughly until all the vegetables are evenly coated. I like to use my hands for this final toss to ensure every piece gets dressed without breaking up the delicate broccoli florets.

Top the salad with the cooled toasted almonds and pepitas from Step 3, folding them in gently just before serving. This keeps them maximally crunchy and ensures they don't soften from the dressing. Serve immediately while the nuts retain their crunch and the salad is at its best.