Ingredients:

  • 4 packed cups fresh broccoli florets, chopped into pea-sized pieces
  • 1/4 cup red onion, finely minced
  • 8 rashers streaky bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, cubed
  • 1/2 cup salted sunflower seeds
  • 1/3 cup dried cranberries
  • 1 cup full-fat mayonnaise
  • 1/4 cup granulated sugar
  • 2 tablespoons apple cider vinegar (ACV)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Prepare the Bacon: Cook the bacon rashers in a skillet until perfectly crisp. Drain on paper towels. Once cool, crumble the bacon finely.
  2. Prepare the Broccoli: Wash the broccoli heads thoroughly. Cut the florets into very small, bite-sized, pea-sized pieces. Ensure the broccoli is completely dry.
  3. Mellow the Onion: Place the finely minced red onion in a small sieve and rinse briefly under cold water to remove harshness. Pat dry.
  4. Assemble the Dry Ingredients: In a large mixing bowl, combine the chopped broccoli, crumbled bacon, mellowed red onion, cheddar cubes, sunflower seeds, and dried cranberries.
  5. Whisk the Dressing: In a small bowl, combine the mayonnaise, granulated sugar, apple cider vinegar, salt, and pepper. Whisk vigorously until the dressing is completely smooth and the sugar is largely dissolved.
  6. Combine and Chill: Pour the prepared dressing over the dry salad ingredients. Toss gently until every piece is coated evenly. Cover the bowl tightly and refrigerate for a minimum of 1 hour (ideally 2–4 hours) to allow the flavors to marry.
  7. Serve: Give the creamy Broccoli Salad a final toss just before serving.