Wash and trim kale and broccoli. Put each in a separate bowl. Trim the broccoli into separate florets.
Chop the kale into bite size pieces.
Thinly slice red onion and add half to the bowl of broccoli and half to the bowl of kale.
Add the raisins to the broccoli salad.
Drain the garbanzo beans and add to the bowl of kale.
Measure 1/4 c. of roasted peanuts and add to broccoli salad. Finely chop the remaining 1/4. c. peanuts and sprinkle over the kale salad.
Place the kale salad in a covered container and refrigerate until ready to serve.
Make the dressing for the broccoli salad by whisking together the mayonnaise and honey, then slowly adding in 1/4 c. olive oil and then 1/3 c. red wine vinegar. Add salt to taste. Pour this dressing over the broccoli salad. Mix to coat, then place in a covered container and refrigerate.
Make dressing for the kale salad by mixing together 1/2 c. olive oil, 1/3 c. red wine vinegar, 1 tbsp. balsamic vinegar, salt and pepper to taste. Cover and store until ready to serve kale salad.