Tip: To remove the harsh bite from the red onion, add slices to a bowl of water or white vinegar for approximately 15 minutes. Remove from liquid and pat dry before using.

To make the dressing, combine the Greek yogurt, honey, and lemon juice in a small bowl. Season with salt and pepper, to taste. Set aside.

Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp tender. (Check after 3 minutes and adjust cooking times accordingly).

Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.

In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon, and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.

Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy.