6 cups fresh broccoli florets, cut into bite sized pieces
1/2 cup red onion, finely diced
1/2 cup dried cranberries
1/2 cup sunflower seeds or slivered almonds
1 cup sharp cheddar cheese, shredded
8 slices turkey bacon, cooked until crispy and crumbled
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Start by washing your broccoli thoroughly and patting it completely dry. It is important that the broccoli is dry so the dressing sticks well. Cut the florets into small, bite sized pieces and place them in a large mixing bowl. Add the diced red onion, dried cranberries, shredded cheddar cheese, and sunflower seeds.
In a skillet over medium heat, cook the turkey bacon until it reaches your desired level of crispiness. Once finished, transfer the slices to a paper towel lined plate to drain any excess moisture. Once cooled, crumble the turkey bacon into small bits and add them to the large bowl with the broccoli mixture.
In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk the ingredients together until the sugar is fully dissolved and the dressing is smooth and creamy. Taste and adjust the seasoning if you prefer a bit more tang or sweetness.
Pour the dressing over the broccoli mixture and toss everything together until every floret is evenly coated. For the best flavor, cover the bowl and refrigerate the salad for at least one hour before serving. This allows the flavors to meld and the broccoli to soften slightly while remaining crisp.
