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 |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I was so excited by this ingredient list, but some how, when you put it all together it’s unremarkable. Served to 2 families (ages 2-57) and no one asked for seconds. Perhaps if the dressing had a bit more “pop” it would be better. Not motivated to try it again as prep is fairly labor intensive for a meh result.
Yummy
This salad is amazing. Especially the dressing and the crunch from pearled barley, pomegranates, and Brussels sprouts. I substitute blood oranges for grapefruit and it’s even better.
This salad is delicious! I’ve made this recipe about 5 x’s….only change I make is less olive oil, 1/4 cup vs 1/3. Great combination of texture and flavors make this dish more of a meal then a typical salad. Even my husband loves it! It is a bit time consuming so I purchase pre-packaged grapefruit slices, beets and a pomegranate seeds from the produce department.