Bring a medium-size pot of water to boil over high heat. Add 1 teaspoon salt and broccoli florets to the boiling water. Cook for 2 minutes on medium heat. Do not overcook or the broccoli will become mushy.
While the broccoli is cooking, keep a large bowl of ice-cold water ready. Drain the broccoli and transfer it to the bowl of water to stop the cooking. Let the broccoli rest in ice-cold water for 2 minutes. Then drain and set aside.
Mix the dressing ingredients in a large mixing bowl.
Add the cooked broccoli, apples, dried cranberries, onions, carrots, and toasted pecans to the bowl and toss everything well.
Chill the salad for 1-2 hours and serve cold.
This salad needs to be refrigerated for 1-2 hours for the flavors to marry each other. It stays fresh for 18-24 hours in the refrigerator. After that, it will start to wilt and taste will change.