In a large salad bowl combine broccoli, dried fruits, sunflower seeds, almonds, crumbled bacon, and red onions; set aside.

Set a handheld wire strainer over a small jar or glass.

Using a spoon, push the raspberries through the wire strainer to puree. Reserve the raspberry juice.

Transfer puree to a small mixing bowl; stir in the raspberry juice, sugar, lemon juice, vinegar.

Whisk in the olive oil until completely incorporated.

Add salt and pepper; continue to whisk until well combined.

At this point, you can also whisk in the yogurt, if using.

Pour dressing over broccoli mixture; toss to combine.

Cover and chill for 4 to 24 hours.

Stir before serving.

If salad is a bit dry, stir in little olive oil or yogurt (if using) to moisten.

Serve.