Prepare the kale by removing the leaves and discarding the stems. Chop the kale leaves. Add the kale leaves to a large bowl with a drizzle of olive oil (about a teaspoon). Massage them between your fingers for 2 to 3 minutes until tender but not mushy.
Chop the head of broccoli into bite-sized pieces. Add the broccoli, along with the pine nuts and dried cranberries, to the bowl with the kale. Mix everything together.
In a jar or container with an airtight lid, combine the olive oil, lemon juice, parmesan cheese, diced shallots, honey, red pepper flakes, and salt. Seal the lid and shake until well-combined.
Pour the dressing over the salad, and toss well. Enjoy!
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I was able to find pine nuts that were already toasted at Trader Joe's. If you need to toast your pine nuts, put them in a skillet over medium heat. Let them cook for a couple minutes on each side until fragrant. Be careful not to burn them; keep a close eye.
You can use walnuts, pistachios, or slivered almonds in place of the pine nuts. If you need the salad to be nut-free, use sunflower seeds or pepitas.
Leftovers last for 2 to 3 days in an airtight container in the fridge, even if the salad is already mixed with the dressing.
Consider adding roasted chickpeas, crispy tofu, shredded chicken, or hard boiled eggs to make a complete meal.