Ingredients:

  • 1 lb fresh broccoli florets, cut into 1/2-inch pieces
  • 1 lb fresh cauliflower florets, cut into 1/2-inch pieces
  • 225g thick-cut bacon, cooked until crispy and crumbled
  • 0.5 cup red onion, finely diced
  • 115g sharp cheddar cheese, shredded
  • 75g roasted unsalted sunflower seeds
  • 60g dried cranberries
  • 230g mayonnaise
  • 50g granulated sugar
  • 2 tbsp apple cider vinegar
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp salt

Instructions:

  1. Cook the 225g thick cut bacon in a skillet over medium heat until mahogany brown and very crispy. Move the bacon to a paper towel-lined plate. Once cool, crumble into small, bite-sized shards.
  2. Cut 1 lb broccoli and 1 lb cauliflower into 1/2 inch pieces. Wash and dry the florets thoroughly. Ensure they are bone dry before proceeding to the next step.
  3. In a small bowl, combine 230g mayonnaise, 50g sugar, and 2 tbsp apple cider vinegar. Whisk until the sugar is no longer grainy.
  4. In your largest bowl, toss the broccoli, cauliflower, 0.5 cup diced red onion, 115g shredded cheddar, 75g sunflower seeds, and 60g cranberries.
  5. Fold in the crumbled bacon bits. Reserving a handful for the top adds a great visual appeal.
  6. Pour the creamy mixture over the vegetables. Use large spoons or clean hands to mix until every crevice of the florets is coated.
  7. Add the 0.5 tsp pepper and 0.25 tsp salt. Let the salad rest in the fridge for at least 15 minutes before serving to let the flavors meld.