Add dry pearl parley and liquid to a medium saucepan. Bright to a boil over high heat. Cover with a lid and reduce heat to a simmer. Simmer for 20-25 minutes, or until barley is cooked through.
Make the lemon vinaigrette by mixing fresh lemon juice, olive oil, and honey/maple syrup in a small jar or bowl. Whisk to combine. If using a jar, cover tightly with a lid and shake to combine. Add salt and pepper to taste.
Add arugula, radishes, strawberries and cooked pearl barley to a large bowl. Drizzle with lemon vinaigrette just before serving, tossing to combine. Enjoy!