Chop fresh broccoli florets into bite-sized pieces. Optionally blanch for 30 seconds, then rinse in an ice bath for enhanced texture.

In a large mixing bowl, combine broccoli, crispy bacon, red onion, cheddar cheese, sunflower seeds, and cranberries. Stir gently until well mixed.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Adjust sweetness as desired.

Pour the dressing over the salad mixture and gently toss until evenly coated.

Refrigerate for at least 30 minutes to allow flavors to meld. Toss again lightly before serving.