Thaw the frozen broccoli completely, then pat it very dry with paper towels—this is crucial to prevent a watery salad later. While the broccoli drains, cook the bacon in a skillet over medium-high heat until very crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into roughly 1/2-inch pieces. I find that slightly larger bacon pieces give better texture than finely crumbled bacon.

In a large mixing bowl, whisk together the mayonnaise, sugar, white wine vinegar, and black pepper until smooth and fully combined. The sugar should dissolve into the dressing, creating a slightly sweet and tangy base. This takes about 1-2 minutes of whisking to ensure the flavors are evenly distributed.

Add the dried broccoli florets from Step 1 to the dressing base, along with the diced red onion and dried cranberries. Fold everything together gently but thoroughly, making sure all the broccoli is coated with the creamy dressing. I like to let the red onion sit in the dressing early so it softens slightly and mellows its bite.

Cover the salad and refrigerate for at least 2 hours (or up to 24 hours ahead). This chilling time allows the flavors to meld together beautifully. Just before serving, stir in the roasted sunflower seeds and crumbled bacon from Step 1, reserving a small handful of bacon to scatter on top for garnish. Adding these crunchy elements at the last moment ensures they stay crispy rather than softening in the dressing.