Step 1

BROCCOLI: Remove the stems from the broccoli and cut into small bite-sized pieces.

Step 2

SALAD: Combine the chopped broccoli, 1 cup cubed Cheddar cheese, 1/2 cup + 2 tablespoons dried cranberries, and 1/3 cup diced red onion (See Note 1).

Step 3

DRESSING: In a separate small bowl, whisk together the dressing ingredients: 3/4 cup full-fat mayo, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1 and 1/2 tablespoons red wine vinegar, 3 tablespoons honey, and 1 tablespoon lemon juice. Season to taste with salt and pepper. Whisk until smooth.

Step 4

DRESS SALAD: Combine the dressing with the salad. Cover and chill for 30 minutes to 1 one hour. Toss again after chilling.

Step 5

FINISHING: Right before serving, add the cooked and crumbled bacon and 1/2 cup sunflower seeds. Toss and serve.

Step 6

STORAGE: Salad is best eaten the same day it is made.