Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.
Cook’s Note
The dressing and salad can be made and stored separately 1 day ahead. Add the dressing 1 hour before serving to allow the flavors to really come together.
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