Prep the veggies:
Wash and thoroughly dry the broccoli and cauliflower. Cut into small, bite-sized florets for easy eating.

Cook the bacon:
In a skillet over medium heat, cook bacon until crispy. Drain on paper towels, then crumble once cooled.

Make the dressing:
In a small bowl, whisk together the mayonnaise, vinegar, and sugar until smooth and creamy.

Combine the ingredients:
In a large bowl, toss together the broccoli, cauliflower, red onion, sunflower seeds, and bacon.

Add dressing & chill:
Pour dressing over the salad and mix until well-coated. Cover and refrigerate for at least 1 hour before serving for best flavor.