Crisp broccoli florets get tossed with crunchy sunflower seeds, sweet dried cranberries, sharp cheddar, and smoky crumbled bacon for a salad that hits every texture note in one bite. The creamy dressing comes together fast with a whisk, a touch of apple cider vinegar for brightness, and a little sugar to balance it all out. Red onion adds a sharp bite that plays off the sweetness of the cranberries beautifully. A short chill in the fridge is all it takes for the flavors to meld and the broccoli to soften just slightly, making this an easy make-ahead side for potlucks or weeknight dinners alike. It's a reliably good pick for a gluten free spread, no special planning required beyond the usual prep.
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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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