Ingredients:

  • 1 large head of broccoli (approx. 500g / 1.1 lbs), cut into small florets
  • 1 medium head of cauliflower (approx. 500g / 1.1 lbs), cut into small florets
  • 6 slices bacon (about 170g / 6oz), cooked until crispy and crumbled
  • 1/2 cup red onion (approx. 75g / 2.6 oz), finely diced
  • 1 cup dried cranberries (approx. 120g / 4.2 oz)
  • 1/2 cup sunflower seeds (approx. 60g / 2.1 oz)
  • 1 cup mayonnaise (approx. 240ml / 8 fl oz)
  • 1/4 cup apple cider vinegar (approx. 60ml / 2 fl oz)
  • 2 tablespoons granulated sugar (approx. 25g / 0.9 oz)
  • 1 tablespoon Dijon mustard (approx. 15ml / 0.5 fl oz)
  • 1/4 teaspoon salt (approx. 1.5g / 0.05 oz), or to taste
  • 1/4 teaspoon black pepper (approx. 0.5g / 0.02 oz), or to taste

Instructions:

  1. Cook bacon in a frying pan until crispy. Drain on paper towels, let cool slightly, and crumble.
  2. Wash and thoroughly dry the broccoli and cauliflower florets. Dice the red onion finely.
  3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
  4. In the large mixing bowl, combine the broccoli, cauliflower, crumbled bacon, red onion, cranberries, and sunflower seeds.
  5. Pour the dressing over the salad and toss gently to coat evenly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Toss again before serving and enjoy!