Cut bacon slices into smaller pieces using kitchen scissors. Cook slowly in a skillet over medium heat until crispy. Remove from pan and place on paper towels to cool. Save the bacon grease for another use, if desired.

Wash and drain the broccoli if not prewashed. Cut large florets into bite-sized pieces. Thinly slice half of a purple onion into long, fine slivers.

In a large bowl, combine broccoli, sliced onion, dried cranberries, and crumbled bacon. If prepping ahead, leave the bacon out until right before serving to keep it crisp.

In a separate bowl, whisk together ¾ cup mayonnaise, 1 tablespoon mustard, 5 tablespoons honey, and a pinch of salt. Taste and adjust honey or mustard to your liking.

Pour the dressing over the salad and toss until everything is evenly coated. If serving later, wait to add the dressing until just before eating to keep the salad fresh and crisp.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to let the flavors meld.