Toast the crunchy ingredients: Break the ramen noodles into small pieces. In a dry skillet over medium heat, toast the broken ramen noodles, sliced almonds, and sunflower seeds until golden brown. This takes about 5-7 minutes. Stir frequently to prevent burning. Set aside to cool completely.

Prepare the broccoli: Wash and chop your broccoli florets into bite-sized pieces. You want them small enough to eat comfortably but large enough to maintain that satisfying crunch. Place them in a large mixing bowl.

Make the dressing: In a medium bowl, whisk together the vegetable oil, sugar, apple cider vinegar, and soy sauce until the sugar dissolves completely. This might take a minute or two of vigorous whisking.

Combine everything: Add the cooled toasted ramen mixture, green onions, and dried cranberries (if using) to the bowl with the broccoli. Pour the dressing over the salad.

Toss and chill: Mix everything together thoroughly, ensuring the dressing coats all ingredients evenly. Cover and refrigerate for at least 2 hours before serving. This allows the flavors to meld together beautifully.

Final toss before serving: Give the salad one more good stir before serving to redistribute the dressing that may have settled at the bottom.