In a jar or small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, freshly minced garlic, oregano, salt, black pepper, and red pepper flakes. Stir well until the honey is fully dissolved and the dressing is emulsified. Set aside while you prepare the salad components. I always make the dressing first so the garlic has time to infuse into the oil, which deepens the flavor significantly.

Place the stemmed and torn kale pieces in a large bowl. Drizzle with 2 teaspoons of olive oil and sprinkle with 1/8 teaspoon of salt. Using your hands, massage the kale for 1-2 minutes, working the oil and salt into the leaves until they become noticeably darker, softer, and more tender. This breaks down the kale's fibrous structure and makes it more pleasant to eat while also helping it absorb the dressing better.

While the kale is being massaged, prepare the remaining ingredients: cut the broccoli into very small, bite-sized florets, roughly chop or slice the almonds if they're whole, crumble the feta cheese, julienne or finely dice the carrot, thinly slice the red onion, and measure out the sunflower seeds and cranberries. Having everything prepped and ready makes assembly quick and ensures even distribution of toppings throughout the salad.

Add the broccoli, almonds, feta cheese, carrot, red onion, sunflower seeds, and cranberries to the bowl with the massaged kale. Pour the vinaigrette from Step 1 over the salad and toss everything together gently but thoroughly, making sure the dressing coats all the vegetables and the kale leaves evenly. I like to let the salad sit for 5 minutes after tossing—this allows the flavors to meld while the dressing continues to soften the kale slightly without making it wilted.