Toast the pine nuts in a dry skillet over medium heat, stirring frequently for 3-4 minutes until golden and fragrant—this brings out their natural oils and deepens their flavor. While the nuts toast, cut the broccoli heads into uniform 1/2-inch florets and finely dice the onion into 1/4-inch pieces. Set all prepared ingredients aside on a clean work surface.

In a separate bowl, whisk together the mayonnaise, cider vinegar, sugar, freshly squeezed lemon juice, salt, black pepper, and Dijon mustard until smooth and fully combined. I find that whisking the dressing separately ensures the flavors meld together properly, and it's easier to adjust seasoning this way if needed. The mustard acts as an emulsifier, helping create a silky, cohesive dressing.

In a large bowl, combine the broccoli florets from Step 1, diced onion, craisins, and toasted pine nuts. Pour the dressing from Step 2 over the mixture and stir thoroughly until all the vegetables and fruits are evenly coated. Make sure to scrape the bottom of the bowl so every piece gets dressed.

Cover the salad and refrigerate for at least 2 hours before serving. This resting time allows the flavors to meld and the broccoli to soften slightly while still maintaining its texture. I like to give it a quick stir right before serving to redistribute any dressing that may have settled at the bottom.