Ingredients:

  • 4 cups fresh broccoli florets (approx. 340g)
  • 4 cups fresh cauliflower florets (approx. 340g)
  • 8–10 slices thick-cut bacon (approx. 225g), cooked and crumbled
  • 1/2 cup red onion (approx. 60g), finely diced
  • 1 1/2 cups sharp cheddar cheese (approx. 170g), shredded or cubed
  • 1/2 cup toasted salted sunflower seeds (approx. 65g)
  • 1/2 cup dried cranberries (approx. 60g)
  • 1 cup real mayonnaise (240g)
  • 1/4 cup sour cream (60g)
  • 3 tablespoons granulated sugar (38g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Place bacon slices in a cold skillet and turn heat to medium. Cook until golden brown and crispy. Transfer to a paper towel-lined plate. Once cooled, crumble into bite-sized pieces.
  2. Cut the broccoli and cauliflower into small, uniform, bite-sized florets to ensure even dressing coverage.
  3. In a medium bowl or mason jar, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, lemon juice, salt, and pepper until the sugar is dissolved and the dressing is smooth.
  4. In a large mixing bowl, toss together the broccoli florets, cauliflower florets, diced red onion, shredded cheddar cheese, and dried cranberries.
  5. Pour the creamy dressing over the vegetable mixture and toss thoroughly until every piece is well-coated.
  6. Just before serving, fold in the crumbled bacon and sunflower seeds to maintain their crunch.
  7. Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.