Preheat oven to 375 degrees F. In a 2- to 3-qt. casserole combine barley, 1 Tbsp. of the oil, and the salt. Roast, uncovered, 25 minutes or until well toasted, stirring occasionally.
Meanwhile, in a small saucepan bring cider and the water to boiling. Pour over barley. Roast, covered, 40 minutes or just until barley is tender. Stir in kale, dates, and orange juice. Roast, uncovered, 6 minutes more or until kale begins to soften. Stir in vinegar and remaining 3 Tbsp. oil.
Serve barley mixture topped with remaining ingredients.