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!
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 514
- Total Fat
- 24 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 224 milligrams
- Carbohydrates
- 70 grams
- Dietary Fiber
- 15 grams
- Protein
- 11 grams
- Sugar
- 20 grams
Ingredients
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
Directions
Special equipment:
A straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth 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, 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.)
- Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
- 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.
- 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.
- 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.
