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Preheat oven to 180°C.
Line a baking tray with baking paper.
To prepare the salad: in a mixing bowl combine the broccoli, pumpkin seeds, pinenuts, oregano, olive oil, salt and pepper. Toss to coat the broccoli in the oil. Place on the baking tray in an even layer. Roast for 15 - 20 minutes, until broccoli is tender and seeds are toasted. Remove from the oven and set aside to cool.
To prepare the dressing: in a small jar, whisk all the ingredients together.
To serve: transfer the roasted broccoli, seeds and nuts into a serving bowl. Add the parsley, baby spinach and sour cherries or cranberries. Pour the dressing over the salad and toss to combine.