Cook the bacon in a skillet on the stovetop or in an air fryer until crispy. Transfer the cooked bacon to a paper towel-lined plate and let it cool.

Place the diced onions in a small bowl and cover with cold water. Let the onions soak for about 10 minutes to make them less pungent. Then drain and dry on a clean kitchen towel.

Bring a 3-quart pot of salted water to a boil. Set up a shocking station by filling a large bowl with ice water. Blanch the broccoli florets in the boiling water for 1 minute. Drain and then immediately place the broccoli in the cold-water bath to stop the cooking process. Drain and pat the broccoli dry.

Combine the broccoli, red cabbage, red onions, Cheddar cheese and crispy bacon in a large bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey and salt. Pour the mixture over the salad in the bowl and toss to coat everything with the dressing. Toss in the sunflower seed and dried cherries. Season to taste with salt and freshly ground black pepper.

Chill for at least 1 hour. Serve the salad cool and enjoy within 2 to 3 days.