Preheat oven to 400 degrees.
Prepare the barley as recommended on package directions using the vegetable broth. Once cooked, set aside.
Place sliced zucchini on a lined baking pan and drizzle with oil, salt, and pepper. Toss well; lay in a single layer; roast until tender for about 15 to 20 minutes.
While zucchini is cooking, prepare the dressing by whisking together all the dressing ingredients.
In a large bowl, gently toss together the salad greens, barley, apple slices, cranberries, pumpkin seeds, and roasted zucchini.
Serve with the dressing on the side.