1-Gather ingredients and tools: a large mixing bowl, a medium bowl for the dressing, a whisk, a cutting board, and a salad spinner or clean towels for drying the broccoli.

2-Wash the broccoli thoroughly under cold running water to remove any grit. Shake off excess water and spin dry in a salad spinner or pat dry with paper towels until completely dry. Dry broccoli prevents a watery dressing and keeps the salad crisp.

3-Cut broccoli into bite-sized florets, including tender stem pieces if you like. Aim for about 1/2-inch pieces so they’re easy to eat. This step can be done up to four days ahead if stored in an airtight container in the fridge.

4-In a medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, and salt and black pepper to taste. Whisk until smooth and slightly thickened. Taste and adjust sugar or vinegar if you prefer a sweeter or tangier dressing.

5-For a lighter dressing option, replace half the mayonnaise with plain Greek yogurt. This keeps the creamy texture while cutting some richness and adding protein.

6-In a very large bowl, add 8 cups broccoli florets, 1/3 cup diced red onion, 1/2 cup dried cranberries, 1/4 cup sunflower seeds, and 1/2 cup bacon bits. Toss gently to mix the solid ingredients evenly.

7-If using homemade bacon, fry until extra crisp, drain on paper towels, then crumble. Reserve a small handful for garnish if you like an extra crisp topping when serving.

8-Pour the dressing over the broccoli mixture and toss thoroughly so every piece is lightly coated. Use a gentle hand to avoid crushing the florets; you want a uniform coating without mashing the broccoli.

9-Cover the bowl and refrigerate for at least one hour to allow flavors to blend and for the broccoli to absorb the dressing. This resting step reduces raw sharpness from the onion and lets the salad reach its full flavor.

10-Before serving, give the salad a gentle toss. Taste and add extra salt, pepper, or a splash of apple cider vinegar if needed.

11-Garnish with the reserved crispy bacon crumbles or an extra sprinkle of sunflower seeds or chopped nuts for presentation and crunch.

12-Serve chilled as a side for grilled meats, or enjoy it as a light lunch. It pairs well with simple mains like roasted chicken or a hearty pasta.