Ingredients:

  • 4 cups fresh broccoli florets
  • 6 strips thick-cut bacon, cooked crisp and crumbled
  • 1/4 cup finely diced red onion
  • 1 cup shredded mature sharp cheddar cheese
  • 1/2 cup sunflower seeds (toasted optional)
  • 1/4 cup raisins or dried cranberries (optional)
  • 1/2 cup full-fat mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Cook the bacon in a frying pan over medium heat until perfectly crisp. Remove bacon, drain on paper towels, and roughly chop or crumble once cooled. Reserve 1 tablespoon of the rendered bacon fat.
  2. Thoroughly wash and dry the broccoli. Cut the florets into small, uniform, bite-sized pieces. Finely dice the red onion.
  3. If desired, toast the sunflower seeds lightly in a dry frying pan for 2–3 minutes until fragrant, then set aside.
  4. Whisk together the mayonnaise, apple cider vinegar, maple syrup, sugar, Dijon mustard, salt, and pepper in a small bowl. If using, whisk in the reserved tablespoon of warm bacon fat.
  5. In a large mixing bowl, combine the prepared broccoli, diced red onion, crumbled bacon, shredded cheddar, sunflower seeds, and dried fruit (if using).
  6. Pour the dressing over the salad mixture and toss gently but thoroughly until all ingredients are evenly coated.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to meld and the broccoli to slightly soften.
  8. Taste before serving, adjust seasoning (salt/pepper) if necessary, and serve chilled.