In a small bowl, combine the olive oil, lemon juice, honey, and optional pepper flakes. Set aside
Place the chopped kale in a large bowl. Sprinkle the salt overtop and massage the kale for a minute or two, or until the leaves soften and become a deeper shade of green. If using the broccoli option (see notes), add the prepared broccoli now. Drizzle the reserved dressing overtop, and toss to evenly coat.
Stir in the nuts, dried fruit, and Parmesan cheese. Toss to combine, and check for seasoning, adding an extra sprinkle of salt or squeeze of lemon juice, if desired. The salad may be served right away or refrigerated until ready to eat. Leftovers will keep well for several days stored covered in the refrigerator. If refrigerating for more than two hours before eating, you may wish to add the nuts just before serving for maximum crunch.