Ingredients
Method
- Whisk together the 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl until smooth. Taste and adjust sweetness or acidity.
- Cut the 4 cups broccoli florets into small 1/2-inch pieces, trimming any thick woody stems.
- Add the broccoli, 1/2 cup red onion, 1/2 cup cheddar, 1/3 cup bacon, 1/4 cup sunflower seeds, and 1/3 cup cranberries to the dressing bowl. Fold until evenly coated.
- Cover and refrigerate for at least 30 minutes, then transfer to a serving bowl and top with extra sunflower seeds and cranberries before serving.
Notes
This salad keeps well for up to 4 days in the fridge, making it a great candidate for weekend meal prep. If you are bringing it to a gathering, hold the bacon out and stir it in just before you set the bowl on the table so it stays crunchy. The dressing will settle and thicken in the fridge, so a quick stir before serving brings it back together.
