In a large cast iron skillet, heat over medium-high heat. Add the bacon strips and cook for 6-8 minutes until crispy. Remove from skillet and drain on paper towels.

In a large mixing bowl, add coarsely chopped broccoli florets, cubed cheddar cheese, chopped cashews, diced red onion, and dried cranberries.

In a medium-sized bowl, combine mayonnaise, milk, sugar, and apple cider vinegar. Whisk until creamy and well-blended.

Pour the dressing over the broccoli mixture and toss gently until evenly coated.

Cover salad and refrigerate for at least 1 hour before serving.