Ingredients:

  • 6 cups (approx. 700 g) fresh broccoli florets, cut into small pieces
  • 1/4 cup (40 g) red onion, very finely minced
  • 6 slices (150 g) thick-cut smoked bacon, cooked until crisp and crumbled
  • 1 cup (120 g) sharp mature cheddar cheese, cubed or shredded
  • 1/2 cup (75 g) dried cranberries
  • 1/4 cup (30 g) sunflower seeds (or pepitas), toasted
  • 1 cup (240 ml) full-fat mayonnaise
  • 2 Tbsp (30 ml) apple cider vinegar
  • 1 Tbsp (15 g) granulated sugar
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 tsp (2.5 g) fine sea salt
  • 1/4 tsp (1 g) freshly ground black pepper

Instructions:

  1. Crisp the Bacon and Seeds: Cook the bacon in a frying pan until deeply crisp. Drain well on paper towels and crumble once cool. Lightly toast the sunflower seeds in the same pan until fragrant (approx. 2 minutes). Set aside both.
  2. Prep the Vegetables and Cheese: Cut the broccoli heads into very small, uniform florets. Wash and thoroughly dry the florets—excess water will dilute the dressing. Finely mince the red onion. Cube or shred the cheddar cheese.
  3. Whisk the Wet Ingredients: In a medium bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, and Dijon mustard.
  4. Season and Taste: Whisk vigorously until smooth and creamy. Season the dressing with salt and pepper. The dressing should be rich, creamy, and noticeably tangy. Set aside.
  5. Combine Dry Ingredients: In a large mixing bowl, combine the broccoli florets, minced red onion, dried cranberries, and cheddar cheese.
  6. Dress the Salad: Pour the prepared dressing over the dry ingredients. Use a large spatula or spoon to fold everything together thoroughly, ensuring every piece of broccoli is lightly coated.
  7. Chill and Rest: Cover the bowl tightly and refrigerate for a minimum of 45 minutes, up to 4 hours. This allows the broccoli to soften slightly and the flavors to marry perfectly. Do not add the bacon or seeds yet.
  8. Final Mix and Serve: Just before serving, stir the salad again. Taste and adjust seasoning (you may need a tiny pinch more salt or a dash more vinegar). Fold in the reserved crispy bacon crumbles and toasted sunflower seeds. Serve immediately.