Ingredients:

  • 6 cups fresh broccoli florets, cut into bite-sized pieces
  • 8 slices thick-cut bacon
  • 1 cup sharp cheddar cheese, shredded or cubed
  • 0.5 cup red onion, finely diced
  • 0.5 cup toasted sunflower seeds
  • 0.5 cup dried cranberries
  • 1 cup high-quality mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 0.5 tsp smoked paprika
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the broccoli: Chop the broccoli into small, uniform bite-sized florets. Wash thoroughly and use a salad spinner or paper towels to ensure they are completely dry to prevent a watery dressing.
  2. Cook the bacon: Place bacon slices in a cold skillet and turn heat to medium. Render until the bacon is a deep mahogany color and very crispy. Drain on paper towels, let cool, and shatter into small bits.
  3. Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, smoked paprika, and black pepper until the dressing is smooth and the sugar has dissolved.
  4. Assemble: In a large mixing bowl, combine the dried broccoli florets, bacon bits, cheddar cheese, diced red onion, sunflower seeds, and dried cranberries.
  5. Toss and chill: Pour the dressing over the salad components and toss until every floret is evenly coated. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the broccoli to soften slightly.