Step 1: Bring a large pot of water to a boil

Step 2: Chop the broccoli into very small, bite-sized florets and set aside

Step 3: Fill a large bowl with cold water and a handful of ice cubes to create an ice bath

Step 4: Once the water is boiling, add a generous pinch of salt and the broccoli florets

Step 5: Boil the broccoli for 20 seconds, just until bright green and slightly tender

Step 6: Immediately drain the broccoli and transfer it to the ice water bath

Step 7: Let the broccoli sit in the ice water for a few minutes until fully cooled

Step 8: Drain the broccoli well and lay it out on paper towels to dry further while preparing the rest of the salad

Step 9: Place the finely chopped red onion in a small bowl of cold water and let it sit for 5 minutes to soften its sharpness, then drain

Step 10: In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon zest, orange zest, lemon juice, poppy seeds, and a pinch of black pepper until smooth and creamy

Step 11: In a large mixing bowl, combine the dried broccoli florets, crumbled bacon, drained onion, dried cranberries, sliced almonds, roasted sunflower seeds, and diced cheddar cheese

Step 12: Drizzle with about half of the prepared citrus poppyseed dressing

Step 13: Toss everything gently to combine, adding more dressing as needed to reach your desired creaminess

Step 14: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld

Step 15: Toss again before serving and enjoy