Winter Layered Salad with Beets and Brussels Sprouts

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. Don't skip the walnuts - the toasty-nutty little guys are our favorite part!
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup walnut halves

1 cup pearled barley

2 large pink grapefruits

3 tablespoons red wine vinegar

1 small shallot, finely chopped

2 teaspoons Dijon mustard

1/2 teaspoon honey

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

8 cups mesclun greens (about 5 ounces)

1/2 pound Brussels sprouts, thinly sliced

4 large cooked and peeled beets, cut into wedges (about 10 ounces)

1/2 cup pomegranate seeds


Special equipment:
A straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids
  1. 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.
  2. Meanwhile, 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.)
  3. Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
  4. 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.
  5. Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
  6. If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.