Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. The jar makes this salad super portable and shows off its pretty layers.
Special equipment: four 32-ounce wide-mouthed glass jars with lids
Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
Meanwhile, make the barley: Bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
Prepare the grapefruit: Remove the peel and pith from the grapefruits with a sharp knife. Cut the grapefruits into pieces, and remove the seeds.
Make the vinaigrette: Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, divide the beets evenly among the jars, then add the following in separate layers: the spinach, Brussels sprouts, barley and grapefruit. Sprinkle the toasted walnuts and pomegranate seeds on top. Pack the vinaigrette in a separate container (about 3 tablespoons per salad).
Just before serving, transfer the jarred ingredients to a large bowl, toss with the vinaigrette and season with salt and pepper.
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