In a large saucepan add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil.
In a medium-sized bowl add 1 quart (4 cups) cold water and 4 cups ice.
Add broccoli florets to the boiling water and cook for 1 minute.
Immediately transfer broccoli to the ice water bath until cool, 5 minutes. Drain the broccoli florets very well.
Cook the bacon in a large skillet over medium heat. Once the pan is hot add the bacon and cook until crispy, about 4 minutes on each side.
Transfer bacon to a paper towel-lined sheet pan to drain. Once cooled chop the bacon into smaller pieces.
In a large bowl add broccoli, chopped bacon, dried cranberries, sunflower seeds, red onion, and cheddar cheese.
In a small bowl make the salad dressing by whisking together Greek yogurt, mayonnaise, red wine vinegar, honey, 1 tablespoon water, dijon mustard, black pepper, and ½ teaspoon salt. Taste and season as desired.
Drizzle some of the salad dressing over the broccoli mixture and toss to combine. Season with salt and pepper.
Serve salad with additional dressing on the side.
I recommend using Fage nonfat Greek yogurt because it has a neutral flavor and not too sour.
Apple cider vinegar can be substituted for red wine vinegar.