Cut the broccoli florets into bite-sized 1/2-inch pieces—uniform sizing ensures even coating with dressing and better texture in every bite. Finely dice the red onion to distribute its sharp flavor throughout, and if you haven't already, cook your bacon until extra crispy, then crumble it into small pieces. I like to use David's roasted sunflower kernels because they stay crunchier longer than raw seeds and hold up better when tossed with the creamy dressing.

In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, and sea salt until smooth and fully combined. The Greek yogurt cuts the richness of the mayo while adding a subtle tang, and the maple syrup balances the vinegar's acidity with a touch of sweetness. I prefer Hellmann's mayo for that authentic creamy taste that makes this salad taste exactly like Costco's version.

In a large mixing bowl, combine the prepared broccoli, red onion, sunflower seeds, freshly grated cheddar cheese, and crumbled bacon from Step 1. Pour the dressing from Step 2 over the top and toss everything together until the vegetables are evenly coated. Make sure to get into all the nooks and crannies so every bite has that creamy, tangy flavor. Serve immediately to maintain the crunch of the broccoli and sunflower seeds.