These stacked salads from Food Network Kitchen prove dinnerworthy with layers of greens, seasonal vegetables, protein and crunch. Get inspired by the season (we’re currently obsessed with winter’s tasty beet-and-Brussels combo), or make a layered take on the classic wedge that's a crowd-pleaser anytime of year.

Winter Layered Salad with Beets and Brussels Sprouts

Tonight’s dinner: Beat February’s cold and gray weather with this vibrant salad chock-full of winter’s best vegetables. The tender-chewy barley can be swapped out for your favorite whole grain, like brown rice or quinoa.

Who knew winter could be so colorful? This season’s salad stacks walnuts, barley, pink grapefruit, mesclun mixed greens, Brussels sprouts, beets and pomegranate seeds. Bring it to the table undressed for the full layered effect, then toss with Dijon vinaigrette and dig in.

Get all 5 layered salad recipes in our full gallery.