Q1: What is the best way to shave Brussels sprouts for a salad?

The fastest and most uniform way to get thinly sliced Brussels sprouts is to use a mandoline slicer (be sure to use the safety guard!). If you don't have one, a very sharp chef's knife works well. Simply trim the stem end, remove any tough outer leaves, and then thinly slice them. You can also use the slicing disc attachment on a food processor.

Q2: How do I segment a grapefruit without the pith (a "supreme")?

After you've sliced off all the peel and white pith, hold the grapefruit over a bowl to catch the juices. Carefully slide your knife between the flesh of one segment and the membrane next to it. Then, cut along the other side of the same segment to release a perfect, membrane-free piece. Repeat for all segments.

Q3: Can I use a different kind of beet?

Yes. While the recipe calls for cooked red beets (which you can buy pre-cooked and peeled in the produce section as a great shortcut), you could also use beautiful golden beets or candy-striped Chioggia beets. You would just need to roast or boil them first until they are tender, then let them cool before cutting them into wedges.

Q4: How long will this layered salad stay fresh in a jar?

When layered correctly (with the heartiest ingredients at the bottom and the most delicate greens at the top) and with the dressing stored separately, these salad jars will stay remarkably fresh and crisp in the refrigerator for 3 to 4 days, making them perfect for a week of healthy lunches.

Q5: Can I use a different nut or seed?

Certainly. If you don't have walnuts, this salad would also be delicious with toasted pecans, almonds, or even shelled pistachios. For a nut-free option, you could use toasted pumpkin seeds (pepitas) or sunflower seeds instead.

Stunning Winter Layered Salad with Beets & Sprouts

Stunning Winter Layered Salad with Beets and Brussels Sprouts

A vibrant and healthy layered salad, perfect for a main course or meal prep. This ‘Winter Layered Salad’ features a base of cooked pearled barley, thinly sliced Brussels sprouts, cooked beets, and fresh grapefruit segments. The salad is layered in a large glass bowl or individual jars for a beautiful presentation and is topped with toasted walnuts and pomegranate seeds. It is served with a homemade red wine vinaigrette made with shallots, Dijon mustard, and honey.

Author: Grace
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Salad
Method: Layering, Boiling, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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Instructions

Prepare the Components:
Preheat the oven to 350°F. Spread the walnuts on a rimmed baking sheet and bake for 8 to 10 minutes, until toasted. Let them cool, then roughly chop.
Meanwhile, bring a small saucepan of water to a boil. Add the pearled barley and simmer for 20 to 25 minutes, until tender. Strain and rinse under cold water to cool.
Use a sharp knife to peel the grapefruits, removing all the white pith. Cut the grapefruits into pieces and remove any seeds.
Make the Vinaigrette: In a medium bowl, whisk together the red wine vinegar, shallots, mustard, honey, 1/2 teaspoon of salt, and a few grinds of pepper. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified.
Layer the Salad: Using either a 3-quart straight-sided tall glass bowl or four 16-ounce wide-mouth glass jars, create your layers.
Start with a layer of half the mesclun greens, then add separate layers of the grapefruit pieces, the sliced Brussels sprouts, the cooked barley, and the beet wedges.
Finish with a final layer of the remaining mesclun greens. Sprinkle the toasted walnuts and pomegranate seeds on top.
Serve: If making one large salad, transfer it to a large serving bowl just before serving, drizzle with the vinaigrette, and toss to combine.
If making individual jar salads, add the vinaigrette to each jar, cover with the lid, and shake to coat before serving.

Notes

Special Equipment: A straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars are recommended for the layered presentation.
Meal Prep Tip: The barley can be cooked and refrigerated up to 2 days in advance to save time.
The dressing should be added just before serving to keep the greens from becoming soggy.

Nutrition

Serving Size: 1/4 of recipe
Calories: 600-700
Sugar: 25-35 g
Sodium: 400-600 mg
Fat: 40-50 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 12-16 g
Protein: 12-16 g
Cholesterol: 0 mg

Find it online: https://www.eatswithsoul.com/layered-salad/