Ingredients

• 5–6 cups broccoli florets (about 1 lb / 450 g, roughly 2½ heads)
• 1 cup sharp cheddar cheese, cut thicker (not finely shredded) (115 g)
• ⅔ cup dried cranberries (85 g)
• ½ cup crumbled turkey bacon (60 g)
• ½ cup salted sunflower seeds (60 g)
• ⅓ cup red onion, finely diced (50 g)

Dressing

• ¾ cup mayonnaise (olive oil mayo works well) (175 g)
• ¼ cup sour cream (70 g)
• 1½ tablespoons apple cider vinegar
• 3 tablespoons sugar (40 g)
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. In a large mixing bowl, combine the broccoli florets, cheddar cheese, cranberries, turkey bacon, sunflower seeds, and diced red onion.
2. In a separate small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper until the mixture is smooth and fully blended.
3. Pour the dressing over the broccoli mixture and toss thoroughly so everything is evenly coated.
4. You can serve the salad right away, but for the best taste, cover and refrigerate it for at least 1 hour before serving. Stir well again just before serving.
5. Keep the salad chilled until ready to eat.

• Broccoli prep: This recipe uses raw broccoli. If you prefer a softer texture, blanch the florets in boiling water for 60 seconds, then immediately rinse with cold water and dry completely before using.
• Sour cream swap: You can replace some or all of the sour cream with plain Greek yogurt if desired.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
If preparing ahead of time, keep the dressing separate and mix everything together at least an hour before serving.