Instructions

• Wash and dry the broccoli; cut the 4 cups broccoli florets into bite-sized pieces or thin slices as desired.
• Thinly slice 1/2 medium red onion and measure 1/2 cup shredded carrot (about 1 small carrot).
• If your 1/2 cup pine nuts or almond slices are not already toasted: heat a dry skillet over medium heat, add the nuts, and toast 3–5 minutes, stirring frequently, until golden and fragrant; transfer to a plate to cool.
• In a large bowl, combine the prepared broccoli, sliced red onion, shredded carrot, 3/4 cup pomegranate arils, 1/2 cup dried cranberries, the toasted pine nuts or almond slices, and 1/2 cup pecan halves. Toss to mix.
• In a medium bowl, whisk together 1 cup mayo, the zest of 1 lemon, 3 tablespoons lemon juice, 3 tablespoons honey, and 1 tablespoon poppy seeds until smooth and well combined.
• Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
• Chill the salad in the refrigerator before serving so it is served cold. Refrigerate any leftovers in an airtight container.