Prepare the Dressing: In a medium bowl, whisk together the Greek yogurt, light mayonnaise, honey, red wine vinegar, granulated sugar, and salt until smooth and well combined.

Cook the Bacon: In a skillet over medium heat, cook the diced bacon until it's crispy and golden brown. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain the excess fat. Set aside to cool.

Prep the Vegetables: While the bacon is cooling, chop the broccoli and cauliflower into small, bite-sized florets. Ensure they are evenly sized for consistent texture and easier eating. Also, chop the red onion and rinse it under cold water to mellow out the sharpness. Drain well.

Assemble the Salad: In a large mixing bowl, combine the broccoli, cauliflower, cooked and drained bacon, cubed Colby Jack cheese, and chopped red onion.

Add the Dressing: Pour the prepared creamy honey dressing over the salad ingredients. Ensure the salad is well-mixed, so every bite is full of flavor.

Chill and Serve: For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Give the salad a quick toss before serving, and enjoy it as a refreshing side dish or a light meal.