Steam the broccoli florets until just tender, about 3 minutes. Immediately cool under cold running water to stop the cooking process and preserve the bright green color.
Thoroughly drain the broccoli and pat dry with paper towels to prevent excess water from diluting the dressing.
In a large bowl, combine the broccoli florets, diced apple, and thinly sliced red onion.
Add the toasted sliced almonds and dried cranberries to the mixture.
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and if using, the honey and Dijon mustard to create a simple dressing.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Sprinkle the crumbled feta cheese on top and give the salad one final light toss to incorporate.
Let the salad rest for 10-15 minutes before serving to allow flavors to meld, or refrigerate for up to 2 hours if preparing ahead.
