Baked Salad with Fresh Florida Grapefruit

1. Preheat your oven to 420F. In a large parchment lined baking sheet, place the cabbage, sweet potato, and onions and drizzle with 1-2 tbsp of olive oil and 1 tsp of salt. Roast until golden brown, about 20 minutes. Flipping halfway.
2. In a food processor, process the chickpeas until a crumb like texture forms. Place on a parchment paper lined baking sheet and roast until dry and crispy. About 20 minutes.
3. In a small pot, cook the barley by combining barley with 2-3 cups of water. Bring to a boil and lower the heat to a simmer and cook for 20-30 minutes. Drain and set aside.
4. In a small bowl, combine the dressing ingredients (Florida Grapefruit juice, dijon mustard, poppyseeds, garlic powder, maple syrup, 1/2 tsp salt, garlic spread, and 2-4 tbsp olive oil) and whisk until smooth.
5. In a large bowl, combine the cooked cabbage, sweet potatoes, red onions, crispy chickpea crumble, cooled barley, grapefruit segments, cilantro and pickled beets. Add the grapefruit poppyseed dressing and toss to combine.