1 1/4 cups water
1/2 cup quick-cooking pearled barley
1/2 cup sliced celery
2 scallions, thinly sliced
1/2 cup thinly sliced fennel
3/4 cup shredded red cabbage
1 cup frozen corn kernels, thawed
3 cups baby romaine leaves
3 cups chopped kale leaves (stems discarded)
1 Tbsp. finely diced red onion
6 Tbsp. all-fruit (no sugar added) apricotmango or peach-mango juice
1/4 cup white wine vinegar
1 Tbsp. all-fruit apricot spread (such as Polaner)
2 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil or walnut oil
3 fresh apricots (or jarred apricots in juice, drained), divided
1/3 cup chopped dried apricots
1/3 cup chopped pecans