Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper. Spread the almonds on the tray and roast for 10–15 minutes, until just coloured. Remove and set aside to cool.
Crank the oven up to 200°C conventional (180°C fan-forced). Arrange the bacon on a lined baking tray and bake for about 20 minutes, until crispy. Remove, cool and roughly chop.
For the dressing: Combine the ingredients in a bowl and season well with salt and pepper.
In a large bowl, place the bacon, broccoli, red onion, dried cranberries, salt and pepper. Don’t add the toasted almonds yet. Toss gently to combine.
Add the dressing to the salad and combine. Add the toasted almonds just before serving and stir through.