Easy Broccoli Salad

In a large mixing bowl, combine the broccoli florets, crumbled bacon, diced red onion, dried cranberries, and toasted sunflower seeds. Give it a gentle toss to distribute the ingredients evenly. Tip from me: Cutting the broccoli into small, uniform pieces ensures every bite has the perfect balance of flavors and makes the salad easier to eat.

In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Whisk vigorously for about 60 seconds until the sugar is completely dissolved and the dressing is smooth and emulsified. Trust me, dissolving the sugar is key to avoiding a grainy texture.

Pour the creamy dressing over the broccoli mixture. Using a large rubber spatula or salad tongs, fold everything together until every piece of broccoli is thoroughly and evenly coated. Be gentle but thorough—you want the dressing to get into all the nooks and crannies.

For the best flavor, cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour, or ideally 2-3 hours. This chilling time allows the flavors to meld beautifully and the broccoli to soften just slightly, becoming perfectly crisp-tender.

Just before serving, give the salad a final stir. Taste and adjust seasoning with a pinch more salt or pepper if needed. Transfer to a serving bowl, garnish with an extra sprinkle of bacon or seeds if desired, and enjoy the perfect combination of creamy, crunchy, sweet, and savory.