Ingredients:

  • 6 slices thick-cut bacon, diced
  • 4 cups raw broccoli florets, bite-sized pieces
  • 4 cups raw cauliflower florets, bite-sized pieces
  • 1/2 cup finely diced red onion
  • 1 cup sharp cheddar cheese, shredded or cubed
  • 1/2 cup sunflower seeds, lightly toasted
  • 1 cup full fat mayonnaise
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook the Bacon: Dice the bacon and cook it gently in a skillet until crisp and golden brown. Drain thoroughly on paper towels and set aside to cool completely. Toast the Seeds: Place sunflower seeds in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
  2. Prepare the Vegetables: Ensure the broccoli and cauliflower are washed and thoroughly dried. Cut the florets (and peeled stems) into small pieces, no larger than 1/2 inch. Combine the florets, diced red onion, shredded cheddar, and cooled toasted seeds in the large mixing bowl.
  3. Whisk the Dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, and Dijon mustard. Whisk until smooth and the sugar is mostly dissolved. Stir in the salt and pepper. Taste and adjust seasoning as necessary.
  4. Assemble and Chill: Pour about three-quarters of the dressing over the vegetable mixture. Fold the ingredients gently until they are evenly coated. Stir in the cooled, crisp bacon bits last. Cover the bowl and refrigerate for a minimum of 1 hour (2-4 hours is ideal) to allow the flavors to marry.
  5. Final Check and Serve: Just before serving, give the salad a final gentle toss. If the salad seems too dry, add the remaining reserved dressing. Transfer to a serving dish and serve cold.