Ingredients:

  • 4 cups finely chopped small broccoli florets and tender stems
  • ½ cup finely diced red onion
  • 1 cup sharp cheddar cheese, diced or coarsely grated
  • 6 strips thick-cut bacon, cooked crispy and crumbled
  • ½ cup dry roasted unsalted sunflower seeds
  • ½ cup golden raisins or dried cranberries (Optional)
  • ¾ cup full-fat mayonnaise
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Cook bacon strips until perfectly crispy. Drain on paper towels and set aside to cool completely before crumbling.
  2. Wash and thoroughly dry the broccoli. Cut into small, uniform, bite-sized florets. Finely dice the red onion.
  3. Make the dressing: In a small bowl, vigorously whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until completely smooth. Taste and adjust seasoning.
  4. Combine the broccoli, red onion, raisins (if using), and sunflower seeds in a large mixing bowl.
  5. Pour about ¾ of the dressing over the vegetable mixture. Toss gently but thoroughly until all the broccoli is lightly coated.
  6. Gently fold in the crumbled bacon and diced cheddar cheese. Add more dressing if necessary, ensuring it clings but does not pool.
  7. Cover the bowl tightly and refrigerate for at least 1 hour (ideally 2–4 hours) to allow flavours to meld and the broccoli to soften slightly.
  8. Give the salad a final light toss before serving cold.