Honeycrisp Apple and Broccoli Salad with Tangy Dressing

1. Chop the broccoli:�Cut the broccoli into small bite-size pieces. Rinse, then dry very well so the dressing coats instead of watering down.

2. Whisk the dressing:�In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, salt, and pepper until smooth. Taste and add a small splash more vinegar if you want it sharper.

3. Combine the salad:�In a large bowl, add broccoli, diced apples, cranberries, most of the pecans, cheddar, and red onion. Pour the dressing over the top and toss until everything is lightly coated.

4. Chill briefly:�Cover and refrigerate for at least 20 minutes and up to 6 hours before serving. This lets the broccoli soften slightly while staying crisp.

5. Finish and serve:�Fold in the crumbled bacon just before serving. Sprinkle the remaining pecans over the top and serve cold.