Wash and trim the head of broccoli into small florets, then pat dry. Optionally, blanch in boiling water for 2-3 minutes and cool in an ice bath.

In a skillet, cook the bacon until crispy, about 6-8 minutes. Remove and crumble when cool.

In a large bowl, combine broccoli, crumbled bacon, chopped onions, raisins, cranberries, and cubed sharp cheddar.

In a separate bowl, whisk together mayonnaise, vinegar, and sugar until smooth. Season with salt and pepper.

Pour the dressing over the salad ingredients and toss until well-coated.

Cover and refrigerate for 1-2 hours before serving to allow flavors to meld.