In a skillet over medium heat, cook the bacon until crispy, usually about 8–10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Let cool slightly and chop into bite-sized pieces.

Wash and chop the broccoli into bite-sized florets, discarding tough stems. Dice red onion finely. Finely chop the jalapeño for spice.

In a large mixing bowl, combine chopped broccoli, diced red onion, jalapeño, and sunflower seeds. Add crispy bacon pieces and shredded cheddar cheese, mixing thoroughly.

In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and Dijon mustard until smooth. Season with salt and black pepper to taste.

Pour two-thirds of the prepared dressing over the salad ingredients. Gently toss until everything is evenly coated.

Divide the salad into meal prep containers, seal tightly, and refrigerate for up to five days.