Winter Vegetable Salad With Butternut Squash Brussels Sprouts And Beets Food

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS

Winter Layered Salad with Beets and Brussels Sprouts image

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!

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

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