Preheat oven to 400 degrees. Boil 1 1/4 c water in medium pot for wild rice and barley medley. Once water is boiling, add 1/2 c wild rice and barley medley, reduce heat and simmer for 30 minutes.
While rice is cooking, add 2 cups cubed butternut squash, 2 tbsp olive oil, 1 tbsp cup maple syrup, and 1/4 teaspoon salt to a lined baking sheet. Mix together, roast in oven for about 30 minutes, or until squash is tender. Turn butternut squash 1-2 times while cooking.
Make salad dressing by mixing together 1/8 cup each olive oil and apple cider vinegar (add slowly to taste preference), 1 teaspoons dijon mustard. Add salt and pepper to taste. Set aside.
Wash kale and remove stems. Massage kale by rubbing between your hands to soften it. Chop massaged kale, then set aside. Soon before squash and rice are done, chop apple. Set aside.
Remove rice when done, and take butternut squash out of oven when it's soft. Add rice mixture, kale, and butternut squash to large mixing bowl. Mix together. This will soften and warm up the kale. Add apple and mixed nuts. Toss together.
Pour dressing over salad, add parmesan cheese and salt and pepper if needed. Serve immediately or refrigerate for lunches.