Cook the bacon in a skillet over medium heat until crispy and golden brown, about 7–10 minutes. Remove from skillet and drain on paper towel.

Wash and chop broccoli into bite-sized florets. Dice the red onion finely and chop jalapeño, removing seeds if less heat is preferred.

In a large bowl, combine broccoli, red onion, jalapeño, and set aside.

Add shredded cheddar cheese and sunflower seeds to the bowl, and gently toss together.

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

Pour the dressing over the salad mixture and gently toss until evenly coated.

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