Winter Layered Salad with Beets and Brussels Sprouts — Meatless Monday

Take it from the chefs in Food Network Kitchen: When it comes to salad, "Layered is the new chopped."

Related To:

Winter Layered Salad with Beets and Brussels Sprouts

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS Food Network Kitchen Walnuts, Barley, Pink Grapefruit, Red Wine Vinegar, Shallot, Honey, Dijon Mustard, Olive Oil, Mesclun Mixed Greens, Brussels Sprouts, Beets, Pomegranate Seeds

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Take it from the chefs in Food Network Kitchen: When it comes to salad, "Layered is the new chopped." And when it comes to building a satisfying bowl of greens, it's all about keeping you interested in what's on your plate — or, in this case, what's in the bowl. Think beyond lettuce and dressing — but don't lose sight of them — and add bright pops of colorful ingredients, add-ins with plenty of texture, and a mix of fruit and vegetables. To keep the visual appeal in play, try layering all of the ingredients to show off each one's distinct look.

Stacked with a whopping seven ingredients, not including the Dijon-laced vinaigrette, Food Network Kitchen's Winter Layered Salad with Beets and Brussels Sprouts offers the best in seasonal fare, including juicy pink grapefruits, as well as hearty pearled barley to keep you full. "We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa," the chefs in Food Network Kitchen note. They add, however, "Don't skip the walnuts — the toasty-nutty little guys are our favorite part."

You can build this entree-worthy salad a couple of ways. Create a single large salad and toss it with the dressing before serving, or portion it out into four take-and-go jars; these packable vessels make for easy, enjoyable desk lunches. "To achieve pretty, defined layers, be sure to layer more on the sides," the Food Network Kitchen chefs note. "It's OK if there isn't enough of an ingredient to fill the middle."

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Next Up

No-Lettuce Salads That Keep You Full

You won't find a leaf of lettuce in these hearty and satisfying salads.

Grilled Salads That Prove a Little Char Goes a Long Way

Break out your grill master skills on a warm night and turn your favorite salad into something a bit more special.

5 Brand-New Salads You Have to Try Before Summer's Over

Lettuce celebrate summer with the season's best produce!

Serving Fattoush the “TikTok Way” Just Might Be the Best Way to Eat It

I love my mom’s quintessential Lebanese fattoush recipe, but TikTok got me thinking — could I modernize the dish by finely chopping it and serving it with with pita chips for scooping? Definitely.

Crave-Worthy Salads for Post-Thanksgiving Dinner

These dinner salads will hit the spot after the big meal.

Skillet Lasagna — Meatless Monday

Prepare Food Network Magazine's lasagna on the stove and serve with Giada's Mixed Green Salad With Sherry Vinaigrette and Rachael's Garlic Bread.

Minestrone with Gnocchi — Meatless Monday

Learn the secret to serving up Food Network Magazine's warming bowl in a hurry.

Veggie Lover's Club Sandwich — Meatless Monday

Get the recipe for Food Network Kitchen's Veggie Lover's Club Sandwich, a vegetarian sandwich ideal for Meatless Monday lunch or dinner.

Fettuccini Alfredo With Zucchini Ribbons — Meatless Monday

Ellie uses low-fat milk to lighten up this decadent dish, but she adds garlic and creamy parmesan cheese to maintain its full flavors and traditional textures.