Cut the broccoli into small, bite-sized florets about 1 inch wide, then finely dice the red onion into 1/4-inch pieces. Roughly chop the walnuts into bite-sized pieces—I like to keep them a bit chunky so they maintain that satisfying crunch throughout the salad. Set all three ingredients aside in separate piles or small bowls for easy assembly.

In a medium bowl, whisk together the mayonnaise, sour cream, and mustard until smooth and well combined. Add the cider vinegar, honey, salt, pepper, garlic powder, and smoked paprika, whisking constantly until the dressing is fully emulsified and the spices are evenly distributed. I find that whisking in this order—wet ingredients first, then the vinegar and honey, then the dry seasonings—helps prevent lumps and creates a silkier texture.

In a large bowl, combine the prepared broccoli, red onion, and walnuts from Step 1. Pour the creamy dressing from Step 2 over the vegetables and nuts, then toss everything together until all the broccoli and vegetables are evenly coated. Just before serving, gently fold in the pomegranate seeds so they stay intact and provide bursts of tartness and color throughout the salad.