What you need:

2 ½ – 3 cups water
½ cup green lentils
½ cup pearl or pot barley
1 garlic clove, finely grated or crushed
2 – 3 cups finely chopped kale or spinach, tough stems discarded
1 tart apple, cored and diced
½ cup crumbled feta
¼ cup finely chopped purple onion

Vinaigrette:
1/3 cup canola oil
2 Tbsp lemon juice
2 Tbsp white wine or rice vinegar
2 tsp grainy mustard
1 tsp honey or granulated sugar
¼ tsp freshly ground black pepper
1/3 cup chopped toasted almonds

How you prepare:

In a large saucepan, combine water, lentils, barely, and garlic. Boil for 20 minutes or until tender. Drain well, discarding the garlic, and set aside to cool completely.
In a bowl, combine lentils and barely with kale, apple, feta, and purple onion.
To prepare vinaigrette: In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt, and pepper. Pour over the salad and toss to combine. Top with almonds just before serving.