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.