In small bowl, whisk together 3 tbsp (45 mL) of the oil, vinegar, 1/2 tsp (2 mL) each of the salt and thyme. Season to taste with pepper; set aside.   

In medium saucepan, combine barley, remaining salt and 4 cups (1 L) water. Bring to boil, cover, reduce heat and simmer for 35 minutes. Add lentils and simmer until tender, about 15 minutes. Drain well; place in large bowl. Add cranberries, toss with half of the dressing; set aside.  

Meanwhile, in large bowl, toss squash, carrots, remaining oil and thyme and pinch of pepper. Spread on large parchment paper-lined baking pan. Roast in 425°F (220°C) oven for 20 minutes, stirring partway through. Stir onion and garlic into vegetables; roast until tender, 15 to 20 minutes. Remove from oven; let stand 10 minutes. Scrape into medium bowl; toss with remaining dressing. 

Place warm barley mixture on serving platter. Spoon vegetables over top, sprinkle with feta, pumpkin seeds and microgreens. 

Tip:  Ontario Goat Cheese (Chèvre) can be used in place of feta, baby arugula in place of micro greens.