Kale Barley Salad with Maple Vinaigrette | What you eat

Ingredients

• 3 tbsp (45 mL) apple cider vinegar
• 1 tbsp (15 mL) maple syrup
• 1/2 tsp (2 mL) Dijon mustard
• 1/2 tsp (2 mL) each salt and pepper
• 1 clove garlic, minced
• 1/4 cup (60 ml) canola oil
• 4 cups (1 L) finely chopped kale
• 2-1/2 cups (625 mL) cooked pot or pearl barley
• 1 red apple with skin, diced
• 1 cup (250 mL) thinly sliced red cabbage
• 1 cup (250 mL) coarsely grated carrot
• 1 1/2 cups (375 mL) cooked edamame
• 1-1/2 cups (375 mL) diced old Cheddar or Swiss cheese
• 1/4 cup (60 mL) unsalted pumpkin seeds (optional)