Ingredients:

  • 1 large head of broccoli (about 1.5 lbs / 680g), cut into small florets
  • 6 slices bacon (US customary) / 170g (metric), cooked until crisp and crumbled
  • ½ cup (US customary) / 50g (metric) red onion, finely diced
  • ½ cup (US customary) / 75g (metric) dried cranberries
  • ½ cup (US customary) / 60g (metric) sunflower seeds, toasted
  • 1 cup (US customary) / 240ml (metric) mayonnaise
  • 2 tablespoons (US customary) / 30ml (metric) apple cider vinegar
  • 2 tablespoons (US customary) / 30ml (metric) granulated sugar
  • ½ teaspoon (US customary) / 2.5ml (metric) salt
  • ¼ teaspoon (US customary) / 1.25ml (metric) black pepper

Instructions:

  1. Cook bacon until crispy. Drain on paper towels and crumble.
  2. Toast sunflower seeds in a dry skillet over medium heat until lightly golden, stirring frequently to prevent burning.
  3. Wash and chop the broccoli into small, bite-sized florets.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
  5. In a large bowl, combine broccoli florets, crumbled bacon, red onion, dried cranberries, and toasted sunflower seeds.
  6. Pour the dressing over the salad and toss gently to coat evenly.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.