1-First Step: Prepare the mise en place. Rinse 4-5 cups bite-sized broccoli florets under cold water and pat dry with paper towels. This prevents watery salad. Dice ½ cup red onion finely for even distribution. Chop ½ cup cooked bacon into bite-sized pieces. Shred ½ cup cheddar cheese and measure ½ cup each dried cranberries and sunflower seeds. Lay everything out to streamline assembly.

2-Second Step: Make the dressing. In a large mixing bowl, whisk together 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar, and salt and pepper to taste. Taste and adjust vinegar for more tang or sugar for sweetness. The dressing should be thick yet pourable. For a smoother mix, use room-temperature mayo. This creamy base ties the broccoli bacon salad together.

3-Third Step: Combine the add-ins. Add the broccoli florets to the bowl first. Toss lightly to coat, ensuring every floret gets dressing. Then fold in bacon, cheese, onion, cranberries, and seeds. Use a spatula for gentle mixing to keep broccoli crisp. Avoid overmixing, which can bruise florets. Let sit 5 minutes for flavors to start blending.

4-Fourth Step: Chill for flavor development. Cover the bowl with plastic wrap and refrigerate 1-2 hours. Chilling softens raw broccoli slightly and melds tastes. Stir halfway through for even coating. If short on time, 30 minutes works, but longer yields better results in this easy broccoli salad recipe.

5-Final Step: Serve with flair. Give a final toss, taste for seasoning, and transfer to a serving bowl. Garnish with extra seeds or bacon bits. Serve cold as a potluck hit or side. Pairs great with grilled chicken. Store leftovers covered in fridge up to 4 days.