Wash and dry broccoli florets. Cut into bite-sized pieces and set aside. Dice Honeycrisp apples into small chunks.

In a dry skillet over medium heat, toast chopped pecans or almonds for about 3–5 minutes until golden and fragrant.

Whisk together mayonnaise, apple cider vinegar, and honey in a medium bowl. Season with salt and pepper.

In a large bowl, combine prepared broccoli, diced apples, cheddar cheese, red onion, and dried cranberries. Add toasted nuts if using.

Pour dressing over salad and toss gently until evenly coated. Cover and refrigerate for at least 30 minutes.

Serve chilled, garnished with extra nuts or cranberries if desired.