Bring a pot of water to a boil. Add the salt and return to a boil. Fill a large bowl with ice water.
Add the broccoli to the pot and cook for 2 minutes, until bright green, but still crisp-tender. Drain in a colander.
Plunge the drained broccoli into the bowl of ice water and let sit until completely cooled. Drain well. Place the florets into a clean dry dish towels or several paper towels, and roll it up to absorb excess moisture.
Meanwhile, in a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt and pepper. Add the drained broccoli and toss.
Slice the hearts of romaine cross-wise into ½-inch ribbons. Cut the ribs from the kale leaves and slice them into ½ inch strips. Add the lettuce and kale along with the drained broccoli to the bowl and toss so that the vegetables are coated with the dressing.
Transfer to a serving bowl. Top with the goat cheese and pumpkin seeds, if using, and serve.
Notes
This green on green on green salad packs a big nutritional wallop. The goat cheese adds nice tang, but you can leave it out if you have anyone who can’t have dairy for any reason. And boy is this fast; make the dressing while you are waiting for the water to come to a boil, and slice up the romaine and kale while the broccoli steams and drains. Try 2 teaspoons of chopped fresh tarragon in addition to or instead of the minced garlic once you start playing with this recipe.