Ingredients:

  • 6 cups (540g) fresh broccoli florets, cut into bite-sized pieces
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (60g) red onion, finely diced
  • 1/2 cup (65g) sunflower seeds, toasted
  • 6 slices (170g) center-cut bacon, cooked until crisp and crumbled
  • 1/2 cup (60g) sharp cheddar cheese, cubed small
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) apple cider vinegar
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15g) mayonnaise
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Cook the bacon until it reaches a mahogany-colored crispness. Drain on paper towels and crumble into small pieces.
  2. In a large mixing bowl, combine the raw broccoli, diced red onion, dried cranberries, and toasted sunflower seeds.
  3. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, maple syrup, mayonnaise, salt, and pepper until the mixture is velvety and smooth.
  4. Pour the dressing over the broccoli mixture and fold gently with a spatula until every floret is evenly glazed.
  5. Stir in the crumbled bacon and cheddar cheese.
  6. Refrigerate for at least 30 minutes to allow the flavors to meld and the broccoli to soften slightly.