Crisp broccoli florets get tossed with smoky crumbled bacon, sharp shredded cheddar, and crunchy sunflower seeds for a salad that's all about texture and contrast. Diced red onion adds a sharp bite while dried cranberries bring little pops of chewy sweetness throughout. The dressing whisks together tangy mayonnaise and apple cider vinegar with a touch of salt and pepper, coating every piece without weighing it down. A short chill in the fridge lets the broccoli soften just slightly and gives all those flavors time to come together. This one's a great option for an added sugar free spread, easy to prep ahead and pull straight from the fridge for potlucks, barbecues, or a quick weekday side.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and the sugar is fully dissolved.
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