Wash and dry the broccoli florets thoroughly, then chop them into bite-sized pieces.

Dice the Honeycrisp apple into small cubes, keeping the skin on for added color and crunch.

Finely chop the red onion to add a sharp, tangy flavor.

In a large mixing bowl, combine the broccoli, apple, and onion. Add sunflower seeds and dried cranberries and toss gently.

In a separate bowl, whisk together Greek yogurt, honey, vinegar, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and toss until evenly coated.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.