Prepare the broccoli

• Rinse the broccoli and pat it dry.
• Cut into very small florets and chop the stems into small pieces.
• Optionally blanch the broccoli for 5 minutes if you prefer it softer.

Toast the nuts and seeds

• Toast the chopped almonds and mixed seeds in a pan for a couple of minutes.

Combine the salad ingredients

• Add the dried cranberries, finely chopped red onion and sun-dried tomatoes to the broccoli.
• Cut the sun-dried tomatoes into small bits with scissors.
• Add the toasted almonds and seeds.

Make the dressing

• Whisk the mayonnaise, Greek-style yogurt, apple cider vinegar, maple syrup, salt and black pepper until creamy.

Toss and serve

• Pour the dressing over the broccoli salad and toss until everything is coated.