Step 1: Prepare your vegetables. Wash and thoroughly dry the broccoli and cauliflower. Cut them into small, bite-sized florets. Place them in a large mixing bowl.
Step 2: Cook the bacon. Cook the bacon slices until they are perfectly crispy using your preferred method (pan-fried, baked, or air-fried). Drain excess fat on paper towels. Once cooled, crumble the bacon into small pieces and set aside.
Step 3: Make the creamy dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and salt until smooth and well combined. Ensure the sugar is dissolved. Stir in the finely minced red onion.
Step 4: Combine the salad. Add the crumbled bacon to the bowl with the broccoli and cauliflower florets. Pour the creamy dressing over the vegetable and bacon mixture. Gently toss everything together until all ingredients are evenly coated. If using, add sunflower seeds or dried cranberries now and toss to combine.
Step 5: Chill the salad. Cover the mixing bowl and refrigerate the broccoli cauliflower salad for at least 1 hour before serving. For best flavor, chilling for 2-4 hours allows the flavors to meld beautifully. Give it a quick stir before serving.