– 1 pound broccoli crowns – 3 tablespoons extra-virgin olive oil – 3 tablespoons mayo, I like Sir Kensington's or vegan mayo – 1½ tablespoons apple cider vinegar – 2 teaspoons Dijon mustard – 1 teaspoon maple syrup or honey – 1 garlic clove, minced – ¼ teaspoon sea salt, more to taste – ⅓ cup diced red onions – ⅓ cup dried cranberries

Smoky tamari almonds – ½ cup almonds – ½ cup pepitas – 1 tablespoon tamari – ½ teaspoon maple syrup – ¼ teaspoon smoked paprika, more to taste

– Preheat the oven to 350°F and line a baking sheet with parchment paper. – Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first. – In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

– Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit). – Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.