Heat a large skillet over medium-high heat. Add one pound of lean ground beef and cook until browned, breaking it up as it cooks, approximately 5 to 7 minutes. Once the beef is no longer pink, drain any excess fat from the skillet. You want it flavorful, not greasy. Add 2 teaspoons garlic powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika to the cooked beef. Stir everything together and let it cook for another minute until fragrant. Season with salt and pepper to taste. Set the cooked beef aside to cool slightly.

While the beef cools, wash 4 cups of fresh broccoli florets and chop them into bite-sized pieces—not too small, or they'll disappear into the dressing. Aim for florets about the size of your thumb. Transfer all the chopped broccoli into a large mixing bowl.

In a small mixing bowl, whisk together 1/2 cup creamy Greek yogurt (or mayonnaise), 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Taste the dressing and adjust the sweetness or tanginess to your personal preference. If desired, add an extra pinch of garlic powder or cumin to complement the beef seasoning. Season with salt and pepper to taste.

Add the cooled ground beef, 1 cup dried cranberries, 1/2 cup sunflower seeds, and 1/4 finely diced red onion to the broccoli bowl. Pour the prepared dressing over all ingredients and gently toss until every broccoli floret is well coated. Don't worry if it looks a little messy—that's totally normal and it will still taste incredible.

Transfer the salad to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully and keeps the broccoli crisp. You can prepare this salad up to 24 hours in advance, making it perfect for meal prep. Serve chilled and enjoy!