Clean and cut the broccoli into bite sized pieces, then allow to drain in a collander.
Cook the bacon, then crumble into pieces.
On a separate cutting board, chop the onions into very small pieces. If you have a chopper, I highly suggest using it. It makes it's much easier to get small pieces.
Lay a towel on your counter top and dump the broccoli on it. Pat each piece dry as much as possible, removing any extra water.
Combine broccoli, bacon, onion, sunflower seeds and dried cranberries in a large bowl. Toss well. Set Aside.
Make the dressing: In a small bowl, whisk together the Greek yogurt, white wine vinegar, sugar and salt until smooth. Pour over the broccoli mixture and toss well.
Cover, and allow to chill in the refrigerator before serving.