A vibrant and flavorful salad combining fresh broccoli, tangy cranberries, and a creamy dressing.
Chop the fresh broccoli into bite-sized florets and place them in a large mixing bowl.
Cutting the broccoli into uniform pieces ensures even coating with the dressing.
Dice the red onion finely and add it to the bowl with the broccoli.
Soak the diced onion in cold water for a few minutes to reduce its sharpness.
Add the shredded sharp cheddar cheese, toasted sunflower seeds, and sweetened cranberries to the bowl.
Toast the sunflower seeds in a dry skillet for a few minutes to enhance their nutty flavor.
In a small mixing bowl, whisk together the mayonnaise, granulated sugar, red wine vinegar, salt, and ground pepper until smooth.
Use a fork if you don't have a whisk; it works just as well for mixing the dressing.
Pour the dressing over the salad ingredients and toss everything together until well coated.
Mix gently to avoid breaking the broccoli florets.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Chilling the salad enhances the flavor and gives it a refreshing taste.
Serve the salad chilled as a side dish or a light meal.
Garnish with a sprinkle of extra sunflower seeds for a decorative touch.
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