Start with fresh broccoli. Rinse it thoroughly under cold water. After that, cut the broccoli into bite-sized florets. Make sure they’re uniform in size for even cooking. If you want a softer texture, you can blanch them in boiling water for a couple of minutes. However, I prefer the raw crunch.

In a skillet, cook the bacon until it’s crispy. A cast iron pan works wonders here. Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease. Once cooled, chop it into small pieces to sprinkle throughout the salad.

Grab a mixing bowl and combine the mayonnaise, white distilled vinegar, honey, and Dijon mustard. Whisk it all together until it’s well blended. The honey will add just enough sweetness to balance the creaminess of the dressing.

In a large salad bowl, combine the chopped broccoli, cooked bacon, golden raisins, sunflower seeds, and finely diced red onion. Pour the dressing over the salad and mix well. Make sure every piece of broccoli is coated in that creamy goodness.

Let the salad sit in the fridge for at least 30 minutes. This allows the flavors to meld together beautifully. When ready to serve, give it one last toss and enjoy the explosion of flavors!