In a medium bowl, whisk together Greek yogurt, mayonnaise, honey, red wine vinegar, and a pinch of salt and black pepper. Cover the bowl and refrigerate for at least 15 minutes.

Chop the broccoli and cauliflower into bite-sized florets, and dice the red onion. Gather in a large mixing bowl.

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

In the bowl with the chopped vegetables, combine the crumbled bacon, Colby Jack cheese, and diced red onion. Mix gently.

Pour the dressing over the salad and toss everything gently until well coated.

Transfer to a serving dish and sprinkle with remaining crumbled bacon. Serve immediately or refrigerate for up to 2 hours.