Soak golden berries in water overnight.
Drain rehydrated golden berries, discarding liquid, and add to blender with pomegranate juice and blend until smooth. In a small sauce pan, add blended berry mixture and bring to a boil. Reduce heat to medium low and continue to simmer until liquid is reduced by half. Strain pulp and discard, add agave to remaining liquid. In a large bowl, toss together broccoli, almonds and golden berry sauce until everything is evenly coated.
Refrigerate for at least one hour, serve chilled.