Place the uncooked barley and almond milk into a pot. Slowly bring to a boil. Cover; reduce heat to low. Cook for 30-40 minutes. Be sure to check the pot regularly and stir. The almond milk can easily boil over if the heat is too high. The barley should be tender and plump but not mushy. There will be some liquid that remains unabsorbed. Place the barley into a colander. Rinse under cold water. Place in a large bowl.
Stir in the frozen peas and raisins, followed by the carrot, onion, and kale.
In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic salt, and black pepper. Pour the dressing into the barley and stir well to coat.
Gently fold the sweet potatoes into the barley.
Serve immediately or chill for 1 hour.
Notes
*For the most flavorful results, pierce the sweet potato with a fork and bake in a 375ºF oven until softened, but still a bit firm. For quicker options you may wish to boil or microwave your potato.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=197827