Combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and black pepper in a lidded mason jar. Seal the jar and shake well to emulsify the dressing. Taste a kale leaf dipped in the dressing and adjust the sweetener, salt, and pepper as needed.

Place the chopped kale in a large bowl. Drizzle with the olive oil and a pinch of salt. Use your fingers to massage the kale for about 1-2 minutes until the leaves darken and soften.

In the bowl with the massaged kale, add the broccoli florets, sliced almonds, cheese if using, shredded carrots, diced red onion, sunflower seeds, and dried cranberries. Toss everything together to mix.

Shake the dressing jar once more to mix. Pour about one-third of the dressing over the salad and toss to coat evenly. Add more dressing to taste if desired.