Scale

6 cups broccoli florets (about 2 medium heads), cut smal

8 slices bacon, cooked crisp and crumbled

1 cup shredded cheddar cheese

1/3 cup red onion, finely diced

1/3 cup sunflower seeds (or pepitas)

1/2 cup mayonnaise

1/4 cup plain Greek yogurt (or use more mayo)

2 tbsp apple cider vinegar

2 tbsp honey (or 1-2 tbsp sugar)

1/4 tsp kosher salt, plus more to taste

1/4 tsp black pepper

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Cook bacon: Cook until crisp, drain, cool, and crumble.

Prep broccoli: Cut florets into small bite-size pieces (smaller = better texture).

Mix dressing: Whisk mayo, Greek yogurt, vinegar, honey, salt, and pepper until smooth.

Assemble: In a large bowl, combine broccoli, bacon, cheddar, onion, and sunflower seeds.

Toss: Pour dressing over salad and mix well.

Chill (recommended): Refrigerate 30–60 minutes for best flavor. Toss again before serving.

Cooking Tips

Cut broccoli small so it coats evenly and is easier to eat.
Chill time matters: 30–60 minutes helps the broccoli soften slightly and flavors meld.
Keep it crunchy: Add seeds right before serving if making ahead.
Too thick? Loosen dressing with 1–2 tsp water or extra vinegar.

Variations

Sweet + tangy: Add 1/3 cup dried cranberries or raisins.
Extra crunch: Swap sunflower seeds for sliced almonds, chopped pecans, or walnuts.
Lighter: Use all Greek yogurt (or half mayo/half yogurt) and turkey bacon.
More bite: Add a tablespoon of Dijon mustard to the dressing.
Meal-prep friendly: Add diced cooked chicken for a protein-packed lunch salad.