Trim the broccoli into bite-sized florets, dice the Honeycrisp apples, and finely chop the red onion.

In a large mixing bowl, combine broccoli florets, diced apples, chopped onion, sunflower seeds, and dried cranberries.

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

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

Cover and refrigerate for at least 30 minutes before serving.