In medium pot, bring broth to boil. Add barley, reduce to simmer, cover and cook for 25-30 minutes, until tender. Drain any excess liquid.

While barley cooks, preheat oven to 350 degrees F. Spread pecans on baking sheet and roast 7-8 minutes, until fragrant. Let cool slightly, then roughly chop.

Place chopped kale in large bowl. Drizzle with 1 tsp. olive oil and pinch of salt, then massage with hands for 1-2 minutes, until leaves darken and soften.

In small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt and pepper.

Add warm barley to bowl with kale. Toss to combine. Mix in diced apple, dried cranberries and roasted pecans. Drizzle on dressing and toss gently until evenly coated.