Ingredients:

  • 1 large head of broccoli (approximately 1.5 lbs / 680g), cut into small florets
  • 1 cup (120g) red onion, finely diced
  • 1 cup (150g) cooked bacon, crumbled (or vegetarian bacon alternative)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (60g) sunflower seeds or pumpkin seeds
  • 1/4 cup (30g) shredded cheddar cheese (optional)
  • 1/2 cup (50g) almonds or walnuts
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (60g) granulated sugar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Wash and thoroughly dry the broccoli florets. Cut them into bite-sized pieces.
  2. Cook bacon until crispy. Let cool slightly and crumble. For vegetarian option, prepare the bacon according to package directions.
  3. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the broccoli florets, red onion, cooked bacon (or alternative), cranberries, sunflower seeds, and cheddar cheese (if using).
  5. Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Give the salad a final toss before serving. Sprinkle with some extra nuts.