Ingredients:

  • 6 cups Fresh Broccoli Florets, trimmed and cut into small pieces
  • 8 slices Thick-Cut Bacon, cooked crispy and crumbled
  • 1/2 cup finely diced Red Onion
  • 1/2 cup Dried Cranberries
  • 1/2 cup Roasted Sunflower Seeds
  • 1 cup Full-Fat Mayonnaise
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 cup Granulated Sugar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Cook the Bacon: Cook the bacon until perfectly crisp. Drain fat and coarsely crumble. Set aside.
  2. Prep the Broccoli: Wash and dry the broccoli. Cut the florets into very small, uniform, bite-sized pieces. Discard the thick stems.
  3. Dice the Onion: Finely dice the red onion. (Optional: Soak the diced onion in cold water for 5 minutes, then drain and pat dry to mellow the flavor.)
  4. Combine Dry Ingredients: In a large mixing bowl, combine the prepared broccoli florets, diced red onion, dried cranberries, and 2/3 of the sunflower seeds and crumbled bacon. Toss gently.
  5. Combine Dressing Ingredients: In a separate, smaller bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, kosher salt, and black pepper.
  6. Whisk until Smooth: Vigorously whisk the dressing ingredients until the sugar is fully dissolved and the mixture is completely smooth and creamy.
  7. Dress the Salad: Pour the dressing over the dry salad ingredients in the large bowl.
  8. Fold Gently: Gently fold the mixture until every piece of broccoli is lightly coated in the dressing.
  9. Chill (Crucial Step): Cover the bowl tightly and refrigerate for a minimum of 30 minutes, and ideally for 1 hour, to allow the flavors to meld.
  10. Serve and Garnish: Just before serving, give the salad a final stir. Transfer to a serving dish and sprinkle the reserved bacon crumbles and sunflower seeds over the top.