Preheat your oven to 400°F and arrange bacon slices on a rimmed baking sheet in a single layer. While the bacon bakes for 15-18 minutes, prepare your vegetables: cut broccoli into small, bite-sized 1/2-inch florets, finely dice the red onion, and measure out the dried cranberries and sunflower seeds. This parallel prep work means everything is ready when the bacon finishes. Once the bacon is crispy and golden, transfer it to a paper towel to cool for a few minutes, then crumble it into bite-sized pieces.

While the bacon is cooling, whisk together the mayonnaise and yogurt in a small bowl until smooth and well combined. This simple dressing base will coat the salad evenly. I find that mixing these two components ahead of time helps the flavors meld together, creating a more cohesive dressing than if you add them separately.

Crumble the goat cheese while it's still cold—this prevents it from becoming greasy and helps it maintain a better texture throughout the salad. Add the broccoli florets, diced red onion, dried cranberries, sunflower seeds, crumbled bacon, and cold goat cheese to a large bowl. Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all the vegetables and cheese are evenly coated. Season with black pepper to taste.