Ingredients:

  • 3 cups (340g) fresh broccoli florets, cut into bite-sized pieces
  • 3 cups (300g) fresh cauliflower florets, cut into bite-sized pieces
  • 1/2 cup (50g) red onion, finely diced
  • 1/2 cup (60g) dried cranberries
  • 6 slices (85g) thick-cut bacon, cooked until crisp and crumbled
  • 1/2 cup (65g) sunflower seeds, toasted
  • 1/2 cup (50g) shredded sharp cheddar cheese
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) apple cider vinegar
  • 3 tbsp (36g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Wash and dry broccoli and cauliflower thoroughly; chop into uniform, small florets.
  2. Finely dice the red onion.
  3. Place the broccoli, cauliflower, red onion, and dried cranberries in a large mixing bowl.
  4. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the sugar is completely dissolved and the mixture is smooth.
  5. Pour the dressing over the vegetable mixture and fold gently to ensure all florets are evenly coated.
  6. Fold in the crumbled cooked bacon, toasted sunflower seeds, and shredded cheddar cheese.
  7. Refrigerate the salad for 1 hour to allow the flavors to infuse before serving.