In a large skillet over medium heat, cook the bacon until crispy, about 6–8 minutes. Transfer to a plate lined with paper towels to drain excess fat.

While the bacon cools, wash and cut the broccoli into bite-sized florets and dice the red onion finely.

Add cooked bacon bits to a large bowl with the broccoli, red onion, and jalapeño. Sprinkle in the cheddar cheese and sunflower seeds, then toss gently to combine.

In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.

Pour two-thirds of the dressing over the salad and fold gently. Add remaining dressing as desired.

Divide the salad into airtight containers and refrigerate. It can be stored for up to 5 days.