Wash the broccoli thoroughly and cut into small, bite-sized florets. If preferred, blanch in boiling water for 1-2 minutes and transfer to an ice bath.

Peel and dice the sweet-tart apples, tossing with a splash of lemon juice to prevent browning.

Combine broccoli, apples, carrots, cranberries, and seeds/pecans in a large mixing bowl. Add red onion and cheddar cheese if using.

In another bowl, whisk together Greek yogurt/mayo, apple cider vinegar, honey/maple syrup, and Dijon mustard until smooth. Adjust with salt and pepper to taste.

Pour dressing over the salad and gently toss until evenly coated. Cover and refrigerate for at least 30 minutes before serving.