Make the barley according to the package instructions. My barley instructions said 1 cup of barley to 3 cups of water, and it took 1 hour of simmering before it was done cooking.
While the barley is simmering, begin preparing the other ingredients. Brush any dirt off of the mushrooms, and chop off their ends. Thinly chop the carrot, grate the radish, chop the red onion and cut the dried figs in half.
About 15 minutes before the barley is done cooking, heat olive, coconut or sunflower oil in a skillet over medium-high heat. Toss in your mushrooms and sauté until golden brown, about 8-10 minutes. To achieve this, try not to stir them too much. Add the cherry tomatoes to the pan and continue to sauté for about 2 more minutes. Remove from pan and set aside.
When the barley is done, toss it with the kale. The heat from the barley will warm the kale without sacrificing its integrity. Add the mushrooms and tomatoes to the mix.
Top with sliced carrot, shredded radish, red onion, figs, pumpkin seeds, microgreens and goat cheese. Drizzle with your favorite dressing and enjoy!