Begin by heating a skillet over medium heat. Add the chopped bacon and cook for about 8-10 minutes until it’s crispy and browned. Transfer the bacon onto a paper towel-lined plate to drain excess fat and cool.

While the bacon cools, wash and cut the broccoli and cauliflower into small, bite-sized florets. Finely chop the red onion and set aside in a large mixing bowl.

In the large mixing bowl, add the chopped red onion, grated mild cheddar, sunflower seeds, Craisins, and the cooled crispy bacon. Gently toss the ingredients to ensure even distribution.

In a separate bowl, combine 1 cup of mayonnaise, 1/3 cup of granulated sugar, and 1/4 cup of distilled white vinegar. Whisk the ingredients smoothly until you achieve a creamy dressing.

Pour the prepared dressing over the salad mixture. Using a spatula, gently fold the dressing into the salad, ensuring every piece is coated.

You can serve the salad immediately or cover it and refrigerate for up to 2 hours to enhance the flavor. Keep the dressing separate until serving for optimal freshness.