In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to cool.

Wash and cut the broccoli and cauliflower into small florets. Finely chop the red onion.

In a salad bowl, combine the cooked bacon, broccoli, cauliflower, red onion, cheddar cheese, sunflower seeds, and Craisins. Toss gently.

In a separate bowl, whisk together mayonnaise, granulated sugar, and vinegar until smooth. This will enhance the salad flavors.

Pour the dressing over the salad and toss until the ingredients are evenly coated.

Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.