Crisp broccoli florets get tossed with finely diced red onion, crunchy sunflower seeds, and sweet dried cranberries for a salad that hits every texture note in one bite. The dressing whisks up tangy and a little sweet with apple cider vinegar, sugar, salt, and pepper, coating every piece so nothing tastes bare. A short chill in the fridge is the real secret here — it softens the broccoli just slightly and lets all those flavors settle into each other before serving. Crunchy, sweet, tangy, and satisfying, this one comes together in one bowl with minimal fuss. It's a great make-ahead side for picnics, potlucks, or weeknight dinners, and it holds up beautifully in a vegan spread.
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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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