6 cups fresh broccoli florets, cut into bite-sized pieces
1/2 cup red onion, finely diced
1 cup dried cranberries
1/2 cup sunflower seeds or chopped pecans
1/2 cup turkey bacon, cooked until crispy and crumbled
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup granulated sugar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Instructions
Start by washing the broccoli thoroughly and drying it completely. Cut the florets into small, uniform bite-sized pieces so they are easy to eat and can be well-coated by the dressing. Place the chopped broccoli in a large mixing bowl.
In a small skillet over medium heat, cook the turkey bacon strips until they are brown and crispy. Once cooked, place them on a paper towel to drain any excess moisture. Once cooled, crumble the strips into small pieces and add them to the bowl with the broccoli.
In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Whisk the mixture vigorously until the sugar is dissolved and the dressing is smooth and creamy. Taste and adjust the seasoning if you prefer a tangier or sweeter profile.
Add the finely diced red onion, dried cranberries, and sunflower seeds to the large bowl with the broccoli and turkey bacon. Pour the prepared dressing over the top of the ingredients.
Use a large spatula or spoons to toss the salad until every piece of broccoli is thoroughly coated in the dressing. Cover the bowl and refrigerate for at least one hour before serving. This chilling time allows the broccoli to soften slightly and the flavors to fully develop.
