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