1. Preheat oven to 425ºF. Line 3 baking sheets with foil (or silpat). Cut broccoli into bite-size pieces; place in large bowl and toss with oil and salt.
2. Spread broccoli in single layer on 2 baking sheets. Bake 8–10 minutes until crisp-tender and lightly browned. Remove from oven and let stand to cool.
3. Meanwhile, combine pepitas, ½ teaspoon cinnamon, and ¼ teaspoon red pepper. Place 1 cup sugar in large, nonstick sauté pan on medium. Cook 8–10 minutes, swirling occasionally, until melted (do not stir). Stir with a wooden spoon once sugar melts, then cook 2–3 more minutes until sugar bubbles and browns.
4. Remove pan from heat. Stir pepita mixture quickly into sugar, then pour carefully and quickly onto remaining prepared baking sheet and spread in thin layer; let stand to harden.
5. Whisk in large bowl: vinaigrette, mayonnaise, and remaining ½ teaspoon cinnamon and ¼ teaspoon red pepper. Cut cheese and apples into ½-inch cubes. Break up pepita brittle into small pieces. Add apples, cheese, broccoli, pepita brittle, and dried cranberries & glazed walnuts to bowl with dressing; toss to coat. Serve room temperature or chill until ready to serve.

Chef's Tip: Use food processor to break pepita brittle into smaller pieces, if it's too thick to break by hand.