Wash broccoli florets and cut into small, bite-sized pieces. Steam for 2-3 minutes until just tender but still crisp and bright green.
Immediately transfer steamed broccoli to an ice bath to stop cooking. Drain thoroughly and pat dry with paper towels. Set aside to cool completely.
Cook bacon in a skillet over medium heat until crispy. Transfer to paper towel-lined plate to drain. Once cooled, crumble into small pieces.
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Add Greek yogurt if using.
Add the completely cooled broccoli florets, crumbled bacon, sliced red onion, and shredded cheddar cheese to the bowl with the dressing.
If using optional ingredients like dried cranberries or sunflower seeds, add them to the bowl.
Gently toss all ingredients together until everything is evenly coated with the dressing.
Taste and adjust seasoning if needed with additional salt, pepper, or a touch more vinegar.
For best flavor, cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld.
Just before serving, give the salad a final toss to redistribute the dressing.
