Wash broccoli florets under cold water and cut into small pieces. Optional: Blanch in boiling water for 1-2 minutes, then plunge into ice water.

Core and dice the apples quickly, tossing with lemon juice to prevent browning if necessary.

In a large mixing bowl, combine broccoli, apples, shredded carrots, cranberries, sunflower seeds, and red onion. Add cheese if using, and toss gently.

Whisk together yogurt, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.

Pour the dressing over the salad mixture and toss well to coat evenly.

Cover the salad and refrigerate for at least 30 minutes before serving.