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Chop both the florets and stalk of the broccoli into small even pieces.
Finely dice the red onion, slice the apple into thin matchsticks and roughly chop the walnuts. Combine in a large bowl.
To make the dressing, whisk together the olive oil, apple cider vinegar, dijon mustard, maple syrup, garlic and a generous sprinkle of sea salt and black pepper. Taste and adjust the seasoning.
Pour the dressing over the broccoli mixture and mix well to combine. This salad can be served straight away, but is far better after it has had time to chill and marinate in the fridge (20 minutes at least).
Transfer to a serving bowl and finish with a crack of black pepper.