Heat a dry skillet over medium heat and add the sunflower seeds, stirring frequently for about 5 minutes until they're fragrant and lightly golden. Toasting brings out their nutty flavor and enhances the crunch factor—this is what gives the salad its signature texture. Transfer to a plate to cool slightly while you prepare the other components.

Cut the broccoli into small, bite-sized florets and place them in a large mixing bowl. Add the finely diced red onion, shredded cheddar, dried cranberries, and the cooled toasted seeds from Step 1. I like to dice the red onion into thin, uniform pieces so it distributes evenly throughout the salad and adds pops of sharpness in every bite. Crumble the cooked bacon and add it to the bowl as well. Toss everything together gently to combine.

In a small bowl, whisk together the olive oil, cider vinegar, mustard, and honey to create an emulsion. Press the garlic clove fresh (this releases more flavor than pre-minced) and add it to the mixture along with the salt and smoked paprika. Whisk everything together until well combined and the flavors are integrated. The vinegar and mustard will help emulsify the oil while the honey adds a subtle sweetness that balances the sharpness of the red onion.

Pour the dressing from Step 3 over the salad base from Step 2 and toss gently but thoroughly until all the vegetables and ingredients are coated evenly. Let the salad sit at room temperature for about 20 minutes—this resting time allows the broccoli to soften slightly and the flavors to meld together beautifully. The raw broccoli will absorb the dressing's flavors while still maintaining its structural integrity.

Give the salad a final gentle toss to redistribute any dressing that may have settled at the bottom, then serve directly into bowls or onto plates. This salad is best enjoyed immediately after the resting period while the textures are still vibrant and the flavors are well-balanced.