Ingredients:

  • 6 cups (540g) fresh broccoli florets, cut into bite-sized pieces
  • 6 oz (170g) thick-cut bacon, cooked until crispy and crumbled
  • 1 cup (115g) sharp cheddar cheese, diced into small cubes
  • 1/2 cup (60g) red onion, finely diced
  • 1/2 cup (60g) dried cranberries or raisins
  • 1/2 cup (60g) toasted sunflower seeds or slivered almonds
  • 1/2 cup (120ml) mayonnaise
  • 3 tbsp (45ml) apple cider vinegar
  • 2 tbsp (25g) maple syrup or honey
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash and dry the broccoli thoroughly. Chop the florets into small, uniform pieces. Dice the cheddar cheese and red onion into pieces roughly the size of a pea.
  2. In a separate small bowl, combine the mayonnaise, apple cider vinegar, maple syrup, onion powder, salt, and pepper. Whisk vigorously until the mixture is smooth and the vinegar is fully incorporated.
  3. In a large mixing bowl, combine the broccoli, onion, cheddar, and dried cranberries.
  4. Pour the dressing over the salad base and fold gently until every piece is coated.
  5. Just before serving, fold in the crumbled bacon and toasted sunflower seeds or almonds to maintain crunch.
  6. Optional: Chill in the refrigerator for 1 hour before serving to allow flavors to fuse.