Fry 6-8 slices thick-cut bacon in a skillet over medium heat for 7-10 minutes, turning halfway, until edges curl and fat renders clear. Drain on paper towels and let cool 5 minutes before crumbling into bite-sized pieces.
6-8 slices bacon
Cut 1 large head broccoli into uniform 1-inch florets, discarding thick stems. Chop ¼ cup red onion finely and soak in cold water for 5 minutes if you want a milder bite, then drain thoroughly.
4 cups broccoli florets, 0.25 cup red onion
Whisk ¾ cup mayonnaise, 2 tablespoons apple cider vinegar, and 2 tablespoons sugar in a small bowl for 1-2 minutes until smooth and slightly thickened.
0.75 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar
In a large mixing bowl, toss broccoli florets, crumbled bacon, drained onion, ⅓ cup toasted sunflower seeds, ⅓ cup dried cranberries, and ½ cup shredded cheddar cheese (if using). Pour dressing over and stir until everything is evenly coated.
6-8 slices bacon, 4 cups broccoli florets, 0.25 cup red onion, 0.33 cup sunflower seeds, 0.33 cup dried cranberries, 0.5 cup cheddar cheese, 0.75 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar
Cover the bowl and refrigerate the salad for 30 minutes to allow flavors to meld. Stir once before serving to redistribute dressing.
