Ingredients

• Broccoli: 1 large head, cut into small florets
• Bacon: 6 slices, cooked and crumbled
• Red Onion: 1/2 cup, finely chopped
• Dried Cranberries: 1/2 cup
• Sunflower Seeds: 1/4 cup (or slivered almonds)

↳ Dressing

• Mayonnaise: 3/4 cup
• Apple Cider Vinegar: 2 tbsp
• Sugar: 1-2 tbsp (or Maple Syrup)
• Salt: 1/4 tsp
• Black Pepper: 1/4 tsp

Preparation Steps

1. Cook bacon until crispy. Drain on paper towels, then crumble or chop. Set aside.
2. In a large bowl, combine broccoli florets, finely chopped red onion, dried cranberries, and sunflower seeds.
3. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar (or maple syrup), salt, and pepper for the dressing.
4. Pour the dressing over the broccoli mixture and toss to coat thoroughly.
5. Stir in the crumbled bacon (reserve some for garnish if desired).
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving. This salad is often better made a few hours ahead.