Toast the barley. Heat oil in a saucepan over low heat. Add barley and toast for five minutes, mixing so barley is toasted evenly. Add water and salt. Raise heat and bring to a boil. Reduce heat and let simmer for 45 minutes, until barley is cooked through. Pour into colander and rinse.

Prepare the dressing. Whisk together olive oil, balsamic vinegar, and garlic. Toss with barley in a medium bowl. Let marinate for a few hours or, preferably, overnight.

Add dried cranberries, red onion, spinach, and goat cheese before serving. Serve either warm or at room temperature.