Wash the broccoli and chop into bite-sized florets, then combine it with blueberries, cranberries, red onion, and sunflower seeds in a large mixing bowl.

Peel and chop the apple, tossing it with lemon juice to prevent browning, then add it to the salad.

In a small bowl, whisk together Greek yogurt, honey, lemon juice, and apple cider vinegar to create the dressing, adding poppy seeds if desired.

Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Serve immediately or refrigerate for up to a day, best enjoyed fresh.