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Preheat the oven to 180°C (fan-forced)
Spread the seeds and almonds on a large baking tray in a single layer, keeping them separate. Toast for 10-15 minutes until just coloured. Set aside to cool
Turn the oven up to 200°C (fan-forced). Line a baking tray with baking paper and cover with the bacon in a single layer. Roast for 20 minutes until the bacon is crispy. Set aside to cool
Make the dressing by combining all dressing ingredients in a small bowl. Taste and adjust the flavour, adding more salt and pepper if needed
Place the broccoli, onion, bacon, dried cranberries and seeds in a large bowl - don't add the toasted almonds yet - and gently toss
Drizzle the dressing over the salad and gently toss to combine. Sprinkle on the toasted almonds just before serving and stir through