Prep the broccoli: Cut the florets small—about the size of a blueberry. Peel the stalks and dice them too; they’re crunchy and sweet.

Optional blanch for extra tender-crisp: Boil salted water, add broccoli for 45–60 seconds, then drain and plunge into ice water. Pat very dry. This step softens the bite without losing crunch.

Crisp the bacon: Cook until deeply golden, drain on paper towels, and crumble. Set aside.

Make the dressing: Whisk mayo, yogurt, vinegar, Dijon, honey, salt, pepper, and garlic (if using) until smooth. Taste and adjust—add vinegar for tartness, honey for sweetness, salt for pop.

Combine the salad: In a large bowl, add broccoli, red onion, dried cranberries, sunflower seeds, and apple. Pour in about 3/4 of the dressing and toss well.

Finish and rest: Fold in bacon and cheddar (if using). Add more dressing as needed to coat. Let it rest 10–20 minutes so the flavors settle.

Serve: Taste again for salt, pepper, and acidity before serving. A final splash of vinegar can wake it up if it’s been sitting.