Ingredients

Salad Base

• 4–5 cups fresh broccoli florets, chopped into bite-sized pieces
• 8 strips thick-cut bacon, cooked until crispy and crumbled
• 1/2 cup sharp cheddar cheese, shredded
• 1/3 cup red onion, finely diced
• 1/3 cup dried cranberries (or raisins)
• 1/3 cup sunflower seed kernels (or sliced almonds/pecans)

Creamy Dressing

• 3/4 cup mayonnaise (or equal parts mayo and Greek yogurt)
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar (or honey / maple syrup)
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Cook the Bacon:
2. In a skillet over medium heat, cook the bacon strips until golden and extra crispy (about 8–10 minutes). Transfer to a paper-towel-lined plate to drain, cool, and crumble into bite-sized bits.
3. Whisk the Dressing:
4. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and fully combined.
5. Assemble the Salad:
6. In a large mixing bowl, combine the chopped raw broccoli florets, crumbled bacon, shredded cheddar cheese, diced red onion, dried cranberries, and sunflower seeds.
7. Toss & Coat:
8. Pour the dressing over the salad mixture. Toss well using salad tongs or a large spoon until every piece of broccoli is evenly coated.
9. Chill & Serve:
10. Cover and refrigerate for at least 30 to 60 minutes before serving. This allows the broccoli to absorb the dressing and soften slightly while keeping its signature crunch. Give it a quick toss right before serving!