Step 1

Cook bacon via your favorite method (pan-frying, baking, or air fryer) until crispy then drain on paper towels before chopping. Add to the salad just before serving for best results. Cook time will vary based on method chosen.

Step 2

Whisk together dressing ingredients in a small bowl. Set aside.

Step 3

NOTE: The dressing for these salads is traditionally sweetened a bit more. Feel free to sweeten to taste or add extra dried cranberries for sweetness. For a tangy broccoli salad you can replace 1/4 cup of the mayo with sour cream. My biggest tip would be to use a quality mayo like Duke's, Hellman's, or even homemade if preferred.

Step 4

Trim the broccoli and cauliflower and chop into small bite-sized pieces. Peel and finely dice onion.

Step 5

Add vegetables to a large bowl along with dried cranberries and coarsely grated cheddar cheese.

Step 6

Add *HALF* the dressing to the bowl and mix well.

Step 7

Chill salad for 30-60 minutes to amplify flavors. Place remaining dressing in fridge as well.

Step 8

After chilling, give the salad a taste and then add desired amount of additional dressing, to taste. Mix well.

Step 9

Top with sunflower seeds and crumbled bacon and mix to coat.

Step 10

Feel free to add any extra sunflower seeds, cranberries, red onion, and grated cheddar desired. Let your taste buds be your guide and feel free to amp up seasoning to taste too. Extra salt, pepper, dill and/or garlic powder may be added to taste.