Step 1: Prepare the Broccoli

Begin by washing and cutting the broccoli into bite-sized florets. Make sure to remove any tough stems, as you’ll only want the tender, crunchy florets for this salad. After cutting, blanch the broccoli if desired: bring a pot of water to a boil, add the broccoli florets, and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process and maintain its vibrant color. This step is optional but adds an extra layer of tenderness to the broccoli.

If you prefer your broccoli raw for maximum crunch, feel free to skip the blanching step and use the florets directly. Once prepared, set the broccoli aside to dry if you’ve blanched it, as excess water can dilute the dressing.

Step 2: Cook the Turkey Bacon

While the broccoli is being prepared, cook the turkey bacon. You can cook it in a skillet over medium heat for about 5-7 minutes on each side until it’s crispy and golden. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess fat. Allow it to cool slightly before chopping it into small, bite-sized pieces. If you prefer a little extra crispiness, feel free to bake the bacon in the oven at 400°F (200°C) for 12-15 minutes, flipping halfway through.

For those who prefer regular bacon, you can substitute the turkey bacon in equal proportions, although this will make the salad a bit richer.

Step 3: Prepare the Creamy Dressing

In a medium bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey (if using), and garlic powder. Whisk until smooth and creamy. Taste the dressing and adjust the seasoning with salt and pepper. If you like a slightly tangier dressing, you can add more vinegar, or for sweetness, a bit more honey.

The Greek yogurt adds a lovely tang and thickness to the dressing, while the Dijon mustard gives it a bit of zing. If you prefer a lighter version, you can use low-fat mayo or swap the mayo entirely with Greek yogurt for a lighter, tangier dressing.

Step 4: Assemble the Salad

In a large mixing bowl, combine the prepared broccoli, chopped turkey bacon, red onion slices, and shredded cheddar cheese (if using). Toss everything gently to combine, making sure the ingredients are evenly distributed.

Next, pour the creamy dressing over the salad, starting with half and tossing to coat. If you feel the salad needs more dressing, add the rest, a little at a time, until you reach your desired level of creaminess. Taste and adjust the seasoning with more salt and pepper as needed. For an added crunch, you can sprinkle the sunflower seeds or chopped nuts on top just before serving.

Step 5: Serve and Enjoy

Once your salad is fully assembled, serve immediately, or refrigerate it for about 20-30 minutes to let the flavors meld together. This salad is best served chilled or at room temperature, so it’s a great option for a make-ahead dish. The turkey bacon will stay crispy, and the creamy dressing will add just the right amount of richness to the fresh vegetables.