In a medium bowl, whisk together mayonnaise, Greek yogurt, red wine vinegar, and sugar. Season with salt and pepper to taste. Set aside.

In a skillet over medium heat, cook bacon until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain, then crumble.

In a large mixing bowl, combine broccoli, Gouda cheese, apple, craisins, sliced almonds, and red onion. Toss gently.

Pour the dressing over the salad mixture and toss until well-coated.

Transfer to an airtight container and refrigerate for at least 1 hour.

Before serving, add the reserved crumbled bacon and sunflower seeds. Toss gently again and serve chilled.