Step 1: Prepare the Broccoli
Bring a large pot of salted water to a boil.
Chop the broccoli into very small, bite-sized florets.
Fill a large bowl with cold water and ice cubes to create an ice bath.

Step 2: Blanch the Broccoli
Add the broccoli to the boiling water and boil for just 20 seconds.
Immediately drain and plunge the broccoli into the ice bath to stop the cooking and preserve the bright green color.
After a few minutes, drain the broccoli thoroughly and lay it out on paper towels to dry completely.

Step 3: Prepare the Red Onion
Place the finely chopped red onion in a small bowl of cold water.
Let it soak for 5 minutes to mellow the sharp bite, then drain well.

Step 4: Make the Dressing
In a small mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, lemon zest, orange zest, lemon juice, poppy seeds, and a pinch of black pepper.
Whisk until smooth and creamy.
Set the dressing aside.

Step 5: Assemble the Salad
In a large mixing bowl, add the cooled and dried broccoli florets, crumbled bacon, drained red onion, dried cranberries, sliced almonds, roasted sunflower seeds, and sharp cheddar cheese.
Pour about half of the citrus poppyseed dressing over the salad and toss gently to combine.
Add more dressing to taste, depending on how creamy you like it.

Step 6: Chill and Serve
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving.
This chilling time allows the flavors to meld beautifully.
Toss once more before serving.

Storage Instructions

Keep Fresh:
Store leftover salad in an airtight container in the fridge for up to 3 days.
The flavors continue to develop, and the salad stays delicious, although it will soften slightly over time.

Make Ahead:
You can blanch the broccoli, cook the bacon, and prepare the dressing a day in advance.
Keep each component separate until ready to assemble for the freshest results.

Warm Up:
This salad is meant to be enjoyed cold or at room temperature.
No reheating needed—just give it a fresh toss before serving.