Ingredients:

  • 6 cups (approx. 1.5 lbs / 680g) fresh broccoli florets, cut into bite-sized pieces
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (65g) toasted sunflower seed kernels
  • 1/2 cup (60g) dried cranberries
  • 1 cup (115g) sharp cheddar cheese, cubed or shredded
  • 6-8 slices (approx. 150g raw weight) bacon, cooked and crumbled
  • 1/4 cup (60ml) light mayonnaise
  • 1/4 cup (60ml) plain 2% Greek yogurt
  • 2 tablespoons (30ml) apple cider vinegar
  • 1.5 tablespoons (22ml) honey
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Crisp the bacon. Cook 6-8 slices of bacon in a skillet until browned and brittle. Note: This ensures it shatters when crumbled.
  2. Prep the broccoli. Cut 6 cups of broccoli into tiny florets. Note: Aim for uniform sizes for even dressing coverage.
  3. Dice the onion. Finely dice 1/2 cup of red onion. Note: Smaller bits distribute the sharp flavor better.
  4. Whisk the dressing. Combine mayo, yogurt, vinegar, honey, mustard, salt, and pepper until velvety and smooth.
  5. Combine base ingredients. In a large bowl, toss the broccoli, onion, 1/2 cup cranberries, and 1 cup cheddar cheese.
  6. Toast the seeds. Briefly warm 1/2 cup sunflower seeds in a dry pan until they smell nutty.
  7. Add the dressing. Pour the mixture over the broccoli base and toss well. Note: Use a folding motion to protect the florets.
  8. Chill the salad. Let the mixture sit in the fridge for at least 30 minutes. Note: This allows the flavors to meld and the broccoli to slightly soften.
  9. Final fold. Just before serving, stir in the crumbled bacon and toasted sunflower seeds.
  10. Taste and adjust. Give it one last toss and add a pinch of salt if the flavors need more pop.