In a large mixing bowl, combine the broccoli florets, diced Honeycrisp apple, dried cranberries, slivered almonds, and red onion.

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

Pour the dressing over the salad mixture and toss gently to combine.

Serve immediately or refrigerate for up to an hour before serving.