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

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Instructions

1. Special equipment: A straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids
2. 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.
3. 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.)
4. Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
5. 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.
6. 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.
7. 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.