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Preheat the oven to 170°C and line a baking sheet with parchment paper.
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
Place the Pine nuts on the baking sheet and spread into a thin layer. Bake 10 minutes until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
Toss the Pine nuts into the salad, reserving a few to sprinkle on top. Season to taste and serve.