1-First, rinse and thoroughly dry 4 cups of fresh broccoli florets, then chop any large pieces into bite-sized portions for even texture.

2-Next, dice half a cup of red onion finely and set it aside to let the flavors mellow.

3-Toast half a cup of sunflower seeds in a dry skillet over medium heat for 3-5 minutes, stirring often until they turn golden, then let them cool.

4-In a large bowl, mix the broccoli, red onion, dried cranberries, and toasted sunflower seeds together.

5-For the dressing, whisk half a cup of light mayonnaise with one tablespoon of apple cider vinegar until it’s smooth and well blended.

6-Pour the dressing over your salad mix and gently toss everything until it’s evenly coated.

7-Pop the salad in the fridge for at least one hour so the flavors blend nicely.

8-Finally, garnish with extra sunflower seeds or fresh herbs if you like, and serve it chilled for the best taste.

9-For adaptations, try vegan mayo for a plant-based twist or Greek yogurt to make it lighter, and swap red onion for shallots if you want a milder flavor.