Preparation

1. In small bowl of ice water, soak red onion for 15 minutes. Drain and set aside.
2. In a large bowl, whisk together the greek yogurt, apple cider vinegar, dijon mustard, honey and salt. Add the broccoli florets, carrot, red onion and dried cranberries. Combine the mixture thoroughly. Refrigerate for at least 1 hour to allow the flavors to meld and the broccoli to become soft.
3. Meanwhile, place the sunflower seeds, soy sauce, sugar, smoked paprika and 2 pinches of salt in a small skillet. Heat over medium heat and saute for about 5 minutes, stirring frequently, until they are sticky and most of the liquid is evaporated, taking care that they do not burn. When they are sticky and darkened in color, remove from heat and spread them onto parchment paper in a single layer and allow to dry, about 10 minutes.
4. When ready to serve, top the salad with the sunflower seeds.