Ingredients:

  • 6 cups (540g) fresh broccoli florets, finely chopped
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) dried cranberries, unsweetened
  • 1/2 cup (65g) sunflower seeds, toasted
  • 1 cup (115g) sharp cheddar cheese, cubed small
  • 6 oz (170g) thick-cut bacon
  • 1/3 cup (80g) plain Greek yogurt
  • 1/3 cup (75g) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Carefully chop the broccoli into very small, uniform florets and dice the red onion finely. Place both in a large mixing bowl.
  2. Fry the bacon in a skillet over medium heat until the fat has rendered and the strips are mahogany-colored and crisp. Drain on paper towels and crumble into small pieces.
  3. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until the mixture is velvety and smooth.
  4. Fold the crumbled bacon, cheddar cheese, cranberries, and sunflower seeds into the broccoli.
  5. Pour the dressing over the salad and toss gently until every floret is coated. Cover and refrigerate for at least one hour before serving.