Ingredients:

  • 6 cups (750 g) Fresh Broccoli Florets, cut small
  • 1/2 medium (75 g) Red Onion, finely diced
  • 8 oz (225 g) Thick-Cut Bacon, cooked crisp and crumbled
  • 1 cup (115 g) Sharp Cheddar Cheese, cubed or shredded
  • 1/2 cup (75 g) Dried Cranberries
  • 1/4 cup (35 g) Sunflower Seeds
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 cup (240 ml) Full-Fat Mayonnaise
  • 2 Tbsp (30 ml) Apple Cider Vinegar
  • 2 Tbsp (30 g) Granulated Sugar
  • 1/2 tsp (2.5 ml) Mustard Powder (or Dijon)

Instructions:

  1. Dice the bacon into small pieces. Cook the bacon in a frying pan over medium heat, or bake on a sheet pan, until uniformly crisp. Drain the cooked bacon on paper towels to remove excess fat, and allow it to cool completely to room temperature.
  2. Ensure the broccoli florets are cut small and uniform. Finely dice the red onion (rinse if the onion is very harsh, then pat dry). In the large mixing bowl, combine the prepared broccoli, diced red onion, cheddar cubes, dried cranberries, and sunflower seeds.
  3. In a small bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, mustard powder, salt, and pepper. Whisk vigorously until the dressing is smooth and the sugar has completely dissolved. Taste and adjust seasoning as needed.
  4. Pour approximately three-quarters of the dressing over the broccoli mixture. Gently fold the ingredients together using a spatula until all the broccoli is lightly coated (do not overmix). Add the cooled, crumbled bacon and gently fold once more. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or preferably 1 hour, allowing the flavors to marry.
  5. Just before serving, remove the salad from the fridge and give it a gentle toss. If the salad seems too dry, add the remaining reserved dressing until it reaches your desired creaminess. Check the seasoning one last time before serving immediately.