Trim and cut the broccoli into bite-size florets, removing any tough stems.
Bring a large pot of salted water to a boil. Add broccoli and blanch for exactly 2 minutes.
Immediately transfer blanched broccoli to an ice bath to stop the cooking process and preserve its vibrant green color.
Drain the broccoli thoroughly and pat dry with clean kitchen towels to remove excess moisture.
In a large mixing bowl, combine the broccoli florets, dried cranberries, toasted sliced almonds, and finely diced red onion. Add optional ingredients if using.
In a separate small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper. If using, add honey/maple syrup and Dijon mustard.
Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
Cover the bowl and chill the salad in the refrigerator for at least 20 minutes to allow flavors to meld.
Before serving, toss again gently and adjust seasoning if needed.
