1 Blanch the broccoli florets in boiling salted water for 1 minute, then drain and plunge into ice water to stop cooking. Drain well and pat dry.

2 If using bacon, fry until crisp, drain on paper towels and chop.

3 In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar and honey until smooth. Season with a pinch of salt and a few grinds of black pepper.

4 In a large mixing bowl combine broccoli, red onion, cheddar, dried cranberries and sunflower seeds. Add the chopped bacon if using.

5 Pour the dressing over the salad and toss gently until everything is evenly coated.

6 Taste and adjust seasoning with extra salt, pepper or a little more vinegar if desired.

7 Chill the salad in the refrigerator for at least 15 minutes to let flavors meld (you can serve immediately if short on time).

8 Serve cold or at room temperature as a side dish or light lunch.