Cook the Bacon: In a spacious skillet, fry the bacon over medium heat until it becomes crispy. After cooking, place it on a plate lined with paper towels to absorb excess grease. Once it has cooled, chop or crumble the bacon into small bits.

Prepare the Broccoli: Cut the broccoli into small, bite-sized florets. Blanch the florets in boiling water for 1 minute, then immediately transfer them to an ice bath to preserve their bright green color. Drain well and pat dry with a towel.

Mix the Salad: In a large bowl, combine the blanched broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese.

Make the Dressing: In a compact bowl, combine the mayonnaise and yogurt, whisking them together until the mixture is smooth.

Assemble the Salad: Drizzle the dressing over the broccoli mixture and toss to ensure all the ingredients are thoroughly coated. Add the crumbled bacon on top and gently mix again.

Chill and Serve: For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.