Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Let it cool on paper towels.

While the bacon cools, chop the broccoli into bite-size florets and thinly slice the red onion.

In a bowl, combine broccoli, bacon, onion, and sunflower seeds. Toss gently to incorporate.

For the dressing, whisk together mayonnaise, apple cider vinegar, sugar, and salt until creamy. Drizzle over the salad and toss until fully coated.