Barley (though it contains gluten) is such a magnificent grain and makes for a really nice dense chewy salad. And it mixes well with both sweet and savory.
Barley - 1/3 cup uncooked per person.
Kale or any dark leafy green
Spaghetti Squash or any other winter squash works too
Cook the barley as you would cook brown rice. You can also mix the two. 1 cup rice to 2 1/2 cup of water, dash of sea-salt, bring to a boil and then lower to simmer for 45 min. check if the water is gone after 35 and if there is still a bit left on top only you can turn it off and let it finish cooking on its own under the lid.
Sauté the kale (dinosaur / lacinato kale) or if it is curly kale it will be enough to just stir it in with the warm grain.
The spaghetti squash is a "funny" thing, because you can just scoop it out and mix with a little sea-salt to "cook" it because you can pretty much eat it raw, or you can do a slight sauté on the pan before mixing it with the grain and kale.