Preheat Oven: Preheat the oven to 375°F (190°C).
Place the broccoli in a 9x13-inch baking dish.
Drizzle with olive oil, then sprinkle with garlic powder, onion powder, kosher salt, and black pepper. Toss to coat evenly.
Roast for 20–25 minutes, until the broccoli is lightly browned and tender.
Assemble Salad: Remove the broccoli from the oven. Add the cooked bacon, chopped pecans, and pepita seeds. Toss everything together.
In a mixing bowl, combine hot honey, Dijon mustard, yellow mustard, apple cider vinegar, and a pinch of salt. Whisk until smooth.
Dress the Salad: Drizzle the dressing over the warm broccoli mixture and toss until evenly coated.
Serve: Serve the salad warm and enjoy!
