Cook the Bacon: Cook the bacon until crispy. I recommend baking it at 400°F (200°C) for about 15-20 minutes. Once cooked, let it cool slightly and then crumble it into small pieces.
Prepare the Broccoli: If you prefer blanched broccoli, bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain well. If you prefer raw broccoli, simply wash and cut it into small florets.
Make the Dressing: In a medium bowl, whisk together the light mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Combine Ingredients: In a large bowl, combine the broccoli, bacon, cranberries, and sunflower seeds.
Add Dressing: Pour the dressing over the salad and mix well to combine.
Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Serve chilled and enjoy!
