To make the dressing, combine the Greek yogurt, honey, lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.
Cut the broccoli into bite sized pieces. Add the broccoli florets to a large bowl and add 2-3 tablespoons of cold water. Cover and microwave on high for 3-4 minutes, or until florets are crisp tender.
Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.
In a large 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.