6 cups fresh broccoli florets, cut into bite-sized pieces
1/2 cup red onion, thinly sliced or diced
1/2 cup dried cranberries
1/2 cup sunflower seeds
1/2 cup turkey bacon, cooked until crispy and crumbled
1 cup mayonnaise
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Wash the broccoli thoroughly and pat it dry. It is important that the broccoli is dry so the dressing sticks to the florets. Cut the head of the broccoli into small, bite-sized pieces, ensuring you include some of the tender stems for extra crunch. Slice your red onion into thin strips or small cubes, depending on how much of a bite you want in each mouthful.
Place the turkey bacon in a skillet over medium heat. Cook it until it is nice and crispy, which usually takes about five to seven minutes. Once it is finished, place it on a paper towel to drain any excess fat, then crumble it into small pieces once it has cooled down.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper. Stir it until the sugar has completely dissolved and the mixture is smooth. This dressing provides the tangy and sweet base that ties all the ingredients together.
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and the crumbled turkey bacon. Pour the dressing over the top of the vegetables. Use a large spoon or spatula to toss everything together until every piece of broccoli is evenly coated in the creamy sauce.
For the best flavor, cover the bowl and place it in the refrigerator for at least one hour before serving. This allows the broccoli to soften slightly and the flavors to meld together. Give it one final toss right before putting it on the Christmas table.
