Beets and Brussels Sprouts Salad in a Jar

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
• 4 large cooked and peeled beets, 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

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