Wash fresh broccoli thoroughly and chop it into bite-sized florets. Blanch if preferred.

Cook the precooked bacon in a skillet over medium heat until crispy, about 5-7 minutes.

Combine chopped broccoli, crispy bacon, diced red onion, shredded cheddar cheese, sunflower seeds, and dried cranberries in a large mixing bowl.

In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and gently toss to coat without mushing the broccoli.

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.