Prepare ingredients: Cut or shred the broccoli into 1/4″ slices that are no longer than 1″ long. Slice red pepper down the width and cut slices in half. Chop pineapple, and dice red onion.
Toast the sliced almonds by laying them out on a cookie sheet. Place oven on high broil and place cookie sheet on bottom rack. Leave oven door slightly ajar and cook for 5 minutes. Stir almonds to turn them and cook for another minute or two- or until almonds have crisped look or have started to brown. Remove from oven and set aside.
Combine broccoli, pepper, pineapple, cranberries and onion in large bowl.
Combine Italian salad dressing and honey. Pour mixture over salad and mix thoroughly. Top with sliced almonds.