Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and arrange bacon slices in a single layer. Bake for 12-20 minutes until crispy and golden brown. Transfer to a paper towel lined plate to cool.

In a large mixing bowl, combine broccoli florets, finely chopped red onion, dried cranberries, and roasted sunflower seeds. Stir together for an even distribution.

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.

Pour the dressing over the salad mixture and toss gently, then add the cooled, chopped bacon, stirring lightly to combine.

Cover with plastic wrap or a lid and refrigerate for 1-2 hours to allow flavors to meld.