Cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning once, until deeply crisp; drain on paper towels and crumble once cool enough to handle.

Cut the broccoli into small bite-size florets and pat them dry with a towel so the dressing clings instead of sliding off.

Whisk the mayonnaise, apple cider vinegar and sugar in a large bowl until smooth and no streaks of mayonnaise remain.

Add the broccoli florets, dried cranberries, red onion and sunflower seeds to the bowl.

Fold everything together with a large spoon until the broccoli is evenly coated in the creamy dressing.

Scatter the crumbled bacon over the top just before serving so it stays crisp.

Refrigerate for at least 1 hour, or up to 2 days, stirring once before serving; the florets should still have some crunch when you taste a piece at the end of chilling.