Name: Beets and Brussels Sprouts Salad-in-a-Jar
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 1 cup walnut halves; 1 cup pearl barley; 2 large pink grapefruits; 3 tablespoons red wine vinegar; 1 small shallot, finely chopped; 2 teaspoons Dijon mustard; 1/2 teaspoon honey; Salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 4 large cooked and peeled beetroots, cut into 1/2-inch pieces (about 10 ounces); 8 cups baby spinach (about 5 ounces); 1/2 pound Brussels sprouts, thinly sliced; 1/2 cup pomegranate seeds