Beet, Brussels Sprouts, Grapefruit & Barley

Course Salad

Cuisine American

Keyword barley salad, beet salad jar, brussels sprouts salad, meal prep mason jar salad

Prep Time 30

Cook Time 25

Total Time 55

Servings 4 servings

Four jars of beets, Brussels sprouts, grapefruit, barley and walnuts. The red wine vinaigrette is packed separately and added when you empty the jar into a bowl.

Ingredients

Dressing

3 tbsp red wine vinegar
1 small finely diced shallot
2 tsp Dijon mustard
1/2 tsp honey
1/3 cup extra-virgin olive oil
Kosher salt and black pepper

Salad

1 cup walnut halves
1 cup dry pearled barley
2 large pink grapefruits
4 large cooked peeled beets diced (about 10 oz)
8 cups baby spinach (about 5 oz)
1/2 lb Brussels sprouts thinly sliced
1/2 cup pomegranate seeds

Directions

Prepare: Toast the walnuts on a baking sheet at 350°F for 8–10 minutes, then cool and chop them. Boil the barley for 20–25 minutes until tender, then drain it, rinse it under cold water, and let it cool. Peel the grapefruit completely and cut it into segments. Whisk the vinegar, chopped shallot, Dijon, honey, salt, and pepper together, then pour in the oil in a thin stream.
Assemble: Pack each jar with beets, spinach, shaved Brussels sprouts, barley, and grapefruit, then add walnuts and pomegranate. Store the dressing separately, about 3 tbsp per salad. Empty into a bowl, add the dressing, and toss.
Store: Refrigerate right away; for meal prep, eat within 3 days.
Serve: Keep the jar upright until mealtime. Tip it into a bowl, toss everything with the dressing, and serve cold.

Notes

Unlike most layered salads, this recipe packs the vinaigrette separately. The barley may be cooked up to 2 days ahead.

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; Dijon mustard counted as prepared mustard, cooked peeled beets counted as cooked beets. Brands and portions vary, so use it only as an approximation.