Cut the broccoli into small, uniform 1/2-inch florets—this size ensures even coating with dressing and pleasant bites throughout the salad. Finely dice the red onion to distribute its sharpness evenly. Place the prepared broccoli and red onion in a large mixing bowl and set aside. I like to cut the broccoli a bit smaller than you'd think because it makes the salad easier to eat and helps it absorb more of the creamy dressing.

In a separate bowl, whisk together the Greek yogurt, olive oil, white vinegar, honey, Dijon mustard, salt, and ground pepper until smooth and well combined. The mustard acts as an emulsifier to help bind the creamy and acidic components together. Taste the dressing and adjust seasoning as needed—I usually add a touch more salt here since the broccoli will absorb it.

Pour the dressing over the broccoli and red onion mixture, then stir thoroughly to ensure every floret is evenly coated. Add the sunflower seeds and dried cherries, stirring gently to distribute them throughout without crushing the seeds. The combination of roasted sunflower seeds and tart cherries creates excellent texture and flavor contrast.

Taste the completed salad and adjust seasoning as needed by adding more salt, pepper, or vinegar to your preference. Remember that the flavors will meld and intensify if the salad sits for 15-30 minutes before serving, so taste it before final adjustments. Transfer to a serving bowl and serve immediately, or refrigerate until ready to eat.