Chop the raw broccoli into bite-sized florets. Finely slice the onion.
Add the broccoli, dried cranberries, sliced onions and pecans to a bowl and mix well.
For the dressing
Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly.
Reserve half of the pumpkin seeds for the salad, and pour the remainder into a food processor or blender.
Add the rest of the dressing ingredients, plus 2 tablespoons of water, and blitz until fairly smooth.
Assemble
Add reserved pumpkin seeds to the salad, pour the dressing over the salad and toss well to coat.
Refrigerate for at least 30 minutes for the flavors to merge. Serve chilled. Store in the refrigerator for up to 3 days.
Notes
Freshness is Key: Use the freshest broccoli for optimal crunch. If the broccoli is slightly wilted, revive it by soaking it in ice water for a few minutes.
Don't Rush the Dressing: Take the time to toast the pumpkin seeds properly. It adds a depth of flavor that's worth the extra few minutes.
Customize the Sweetness: Adjust the amount of maple syrup in the dressing according to your sweetness preference. Some like it sweeter, while others prefer a more subtle sweetness.