Ingredients
Scale
- 8 cups fresh broccoli florets, cut into bite-sized pieces
- 1 pound thick-cut bacon, cooked until crispy and crumbled
- 1/2 cup red onion, finely diced
- 1/2 cup roasted sunflower seeds
- 1 cup dried cranberries or raisins
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup high-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1/3 cup granulated sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Start by washing your broccoli thoroughly. Pat it completely dry with paper towels to ensure the dressing sticks to the florets rather than sliding off. Cut the broccoli into very small, bite-sized pieces; smaller florets provide a better crunch-to-dressing ratio. Finely dice your red onion and shred the cheddar cheese if you are using a block. Place the broccoli, onion, cheese, cranberries, and sunflower seeds into a very large mixing bowl.
- Place your bacon in a cold skillet and turn the heat to medium. Fry the bacon until it is extra crispy, as it will soften slightly once mixed into the salad. Remove the bacon, drain it on paper towels, and crumble it into small bits. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the sugar has dissolved and the dressing is smooth and creamy.
- Pour the creamy dressing over the broccoli mixture in the large bowl. Toss everything together until every floret is evenly coated. Fold in the crumbled bacon last to maintain as much crunch as possible. Cover the bowl tightly with plastic wrap and refrigerate for at least one hour before serving. Give it one final toss right before putting it on the table to redistributed any dressing that settled at the bottom.
- Cook Time: 25 minutes