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In a large bowl, whisk together yogurt, mayonnaise, honey, apple cider vinegar, salt and pepper. Set aside in the fridge.
Bring a large pot of water to a boil. Set up an ice bath and line a rimmed sheet pan with a clean tea towel or paper towels. Add the broccoli to the boiling water and cook for 3 to 5 minutes, or until bright green and crisp tender. Transfer the broccoli to an ice bath with a slotted spoon. Once cool, drain thoroughly and transfer to the prepared sheet pan. Pat the broccoli to remove as much excess moisture as possible and use a salad spinner if possible to ensure it’s dry.
In a small skillet over medium heat, heat olive oil. Add sunflower seeds and smoked paprika and toast for 2 to 3 minutes. Remove from heat and let cool, then add to the bowl with the chilled dressing along with the broccoli, cranberries and red onion. Toss to combine, then chill for about 1 hour before serving.