Ingredients:

  • 2 large heads broccoli (approx. 680g)
  • 1/2 medium red onion (approx. 60g)
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (65g) sunflower seeds
  • 1 cup (115g) sharp cheddar cheese
  • 8 slices bacon
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) plain non fat Greek yogurt
  • 2 tbsp (30ml) apple cider vinegar
  • 1.5 tbsp (22ml) honey
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Chop the broccoli. Cut the florets into very small pieces, about the size of a penny.
  2. Dice the onion. Finely dice the red onion into small, uniform pieces until they look like colorful confetti.
  3. Prepare the bacon. Cook the 8 slices of bacon until they are brittle and shatter easily, then crumble them.
  4. Grate the cheese. Shred the 1 cup of sharp cheddar until you have a light, fluffy pile.
  5. Whisk the liquids. In a small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard.
  6. Season the base. Add the salt and pepper, whisking until the dressing is velvety and smooth.
  7. Combine the solids. In your large bowl, toss the broccoli, onion, cranberries, and cheddar together.
  8. Add the dressing. Pour the dressing over the vegetables and stir until every crevice of the broccoli is coated.
  9. The final crunch. Fold in the crumbled bacon and sunflower seeds just before serving.
  10. Chill briefly. Let the salad sit for at least 15 minutes in the fridge until the flavors have melded into a cohesive aroma.