Step 1

Preheat the oven to 350 degrees F.

Step 2

Rinse, drain and let the broccoli dry. Cut off the stalks, save for another use or discard, and then cut the florets into small bite-size pieces.

Step 3

Place the bacon on a baking sheet with sides and cook it for 10 to 15 minutes or until it is crisp and golden brown. Remove the bacon and place it on a paper towel to drain. Crumble it or cut it into small pieces.

Step 4

Cut the cherry tomatoes in half, or if they are large, cut them into quarters.

Step 5

Place the broccoli in a large bowl. Add the bacon, cranberries, cheese, cherry tomatoes and pecans. Toss to combine. Set aside.

Step 6

Combine the mayonnaise, apple cider vinegar, salt, pepper, and sugar in a small bowl and whisk to combine.

Step 7

Pour about half of the dressing over the salad and toss gently to coat all ingredients. Taste and add more dressing, a little at a time to suit your family's tastes.

Step 8

This salad can be served immediately, but this salad is best if covered and refrigerated for up to 24-hours before serving to allow the flavors to develop.