Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium-sized bowl, place the almonds and pepitas, then add the tamari, maple syrup, and smoked paprika. Mix well.
Spread the almond and pepita mixture in a thin layer over the parchment-covered baking sheet. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes. They tend to get crunchier the longer they cool!
Chop the broccoli florets into half-inch pieces. Rinse stems and dice into quarter-inch pieces.
Whisk olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt in a large mixing bowl.
Add the chopped broccoli, red onions, and cranberries to the mixture, and toss to coat.
Toss the almonds and pepitas into the salad. Reserve a few to sprinkle on top.
Salt and pepper to taste!