Wash fresh broccoli thoroughly. Cut into small, bite-sized florets. Dry with paper towels. Place broccoli in a large mixing bowl for easy mixing later.

Peel and finely chop the red onion. Add the onion to the bowl with broccoli. Mix gently to spread evenly.

Cook bacon in a skillet until crispy. Drain on paper towels. Crumble the bacon into small pieces. Add bacon to the broccoli and onion mixture.

Add shredded cheddar cheese to the bowl. Sprinkle sunflower seeds over the top. These add extra flavor and crunch to the salad.

In a small bowl, whisk together mayonnaise, apple cider vinegar and sugar. Stir until smooth. Add a pinch of salt and black pepper for taste.

Pour the dressing over the broccoli mixture. Toss gently until all ingredients are coated evenly. Ensure broccoli, onion, bacon and cheese are well mixed.

Cover the salad with plastic wrap. Refrigerate for at least one hour. Chilling allows flavors to blend and makes the salad taste even better.

Taste the salad before serving. Add extra salt, pepper or sugar if needed. Toss gently to redistribute the dressing before serving.

Spoon the salad into a serving bowl. Garnish with extra bacon or sunflower seeds if desired. Serve chilled for the best flavor and texture.