Ingredients:

  • 1.5 lbs fresh broccoli florets, cut into bite-sized pieces
  • 1/2 cup red onion, finely diced
  • 1/2 cup sunflower seeds, toasted
  • 6 oz thick-cut bacon, cooked crisp and crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup sharp cheddar cheese, cubed small
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Cut the broccoli into small, uniform florets to increase surface area for dressing. Finely dice the red onion; optionally soak in cold water for 10 minutes and drain to reduce pungency.
  2. Fry bacon until deep mahogany-colored and crisp. Drain on paper towels and crumble. If using raw sunflower seeds, toast in a dry pan over medium heat for 3–5 minutes until golden brown.
  3. In a medium bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until a stable emulsion is formed.
  4. In a large mixing bowl, combine the broccoli florets, diced red onion, crumbled bacon, dried cranberries, cubed cheddar cheese, and toasted sunflower seeds.
  5. Pour the dressing over the broccoli mixture and toss thoroughly until all ingredients are evenly coated.
  6. Cover and refrigerate for at least 1 hour to allow the acidity to mellow the raw broccoli and flavors to penetrate.