Prepare the Broccoli: Wash the broccoli thoroughly and pat dry. Cut the florets into bite-sized pieces, ensuring they're uniform for even dressing distribution. If you prefer a softer texture, you can blanch the broccoli briefly in boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop the cooking process.

Combine Salad Ingredients: In a large mixing bowl, combine the broccoli florets, diced red onion, shredded carrots, dried cranberries, sunflower seeds, diced turkey ham, and shredded cheddar cheese. Toss gently to distribute all ingredients evenly.

Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.

Combine and Chill: Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time allows the flavors to meld together and the broccoli to soften slightly.

Final Touches and Serving: Before serving, give the salad a good stir and taste for seasoning. Add more salt, pepper, or a squeeze of fresh lemon juice if desired. Garnish with extra sunflower seeds or dried cranberries for presentation.