Fill a large saucepan with water and 1/2 teaspoon of salt. Bring to a boil.
Add your chopped broccoli and cook for 5 minutes. Remove from the stove and drain it. Submerge the drained broccoli in ice water.
Preheat a non-stick pan on medium heat, and add the olive oil. When hot, add the sliced onions and sauteed for 5-6 minutes, until brown. Remove from the heat and place them in a bowl. Cover the bowl, to let the onions further caramelize.
In a mixing bowl, add your yogurt, apple cider vinegar, mustard, and salt and pepper, and whisk together, until smooth. Add extra salt, to taste.
In a separate mixing bowl, add your broccoli, caramelized onions, sliced almonds, and pine nuts, and mix well.
Pour your dressing over the salad mixture, and mix until the dressing has covered all the broccoli completely. Serve immediately.
* Any plain yogurt works. I used plain coconut yogurt, to keep it vegan.Store leftover broccoli salad in the refrigerator for up to 5 days.