Wash and chop the fresh broccoli into bite-sized florets.

Dice the Honeycrisp apples and thinly slice the red onion.

Soak the onion slices in cold water for about 10 minutes to mellow their strength, then drain.

In a large mixing bowl, combine the chopped broccoli, diced Honeycrisp apples, soaked red onion, dried cranberries, and roasted sunflower seeds.

If desired, sprinkle in the shredded sharp cheddar cheese.

Gently toss to mix all ingredients evenly.

In a separate bowl, whisk together the Greek yogurt or mayonnaise, apple cider vinegar, and honey.

Season with salt and black pepper, mixing until well combined.

Pour the dressing over the salad mixture and toss gently to coat.

Ensure each piece is nicely coated with dressing.

Cover the salad with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.

This allows the flavors to meld before serving.