Start by cutting the broccoli into very small, bite-sized florets—this is important because smaller pieces will absorb the dressing better and create a more cohesive salad. Slice the red onion thinly, then soak it in cold water for about 10 minutes to mellow its sharp bite and make it more pleasant to eat raw. While the onion soaks, cook the bacon in a skillet over medium heat for about 8 minutes until it's crisp and golden. Once cooked, transfer the bacon to a paper towel to cool and drain, then crumble it into roughly 1/2-inch pieces. Pat the soaked onion dry with paper towels before using.

In a large mixing bowl, whisk together the mayonnaise, cider vinegar, honey, salt, pepper, and garlic powder until smooth and well combined. I like to use Hellmann's mayo because it creates the creamiest, most luxurious texture, and I find that Nature Nate's honey blends in more smoothly than other brands. The acidity from the vinegar and sweetness from the honey will balance the richness of the mayo and create a dressing that coats every bite.

Add the broccoli florets from Step 1, the shredded cheddar, and the dried red onion to the dressing bowl. Toss everything together until the broccoli is evenly coated—this is when I like to taste and adjust the seasoning if needed. Then add the crumbled bacon and sliced almonds, tossing gently one more time to distribute them throughout without crushing the almonds. Transfer the salad to a serving bowl and serve immediately, or chill until ready to serve.