Wash the broccoli thoroughly and cut into bite-sized florets, aim for about 4 cups. Core and dice Honeycrisp apples into 1-inch cubes, toss with lemon juice to prevent browning if desired.

Heat a dry skillet over medium heat and toast the smoked almonds for 3–5 minutes until golden-brown and fragrant. Remove from heat and let cool.

In a medium bowl, combine Greek yogurt, honey, Dijon mustard, and apple cider vinegar. Whisk until smooth and creamy, then season with salt and pepper.

In a large mixing bowl, add broccoli florets, diced Honeycrisp apples, and dried cherries. Toss gently.

Pour the dressing over the mixed ingredients and toss carefully until everything is evenly coated.

Let the salad sit for about 10 minutes before serving. Serve chilled or at room temperature, topping with toasted almonds.