2 large heads broccoli, cut into small florets (about 8 cups)
1 cup sharp cheddar cheese, shredded
1/2 cup red onion, finely diced
1/2 cup dried cranberries
1/2 cup roasted salted sunflower kernels
1 cup mayonnaise
3 tbsp apple cider vinegar
2 tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
Cook the bacon until crispy. Drain on paper towels, then crumble.
In a large bowl, combine the broccoli, cheddar, red onion, dried cranberries, sunflower kernels, and bacon.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Give it one final toss before serving and garnish with extra bacon and sunflower kernels if desired.
