Turkey Farro Salad with Sweet Potato, Cherry Tomato, Baby Arugula, Barberries, and Walnuts in a Lemo

Ingredients

• 1 and 1/2 pounds brined roasted turkey breast, cut into bite size pieces (recipe follows)
• 2 large sweet potatoes, baked and diced to 1-inch cubes (recipe follows)
• 3 tablespoons barberries (available from sadaf.com or a Persian/Middle eastern store; if you can’t find barberries substitute cranberries)
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup chopped toasted walnuts
• 2 cups baby arugula
• 2 cups cooked farro (recipe follows)  
• 1 boneless turkey breast, about 3 and 1/2 pounds
• 3/4 cup kosher salt
• 1/2 cup sugar
• 1 teaspoon black peppercorns
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 teaspoon kosher salt (Diamond Crystal)
• 1/2 teaspoon pepper
• 1 cup farro (1 cup raw farro yields 2 cups cooked farro)
• 2 cloves garlic, crushed
• 1/2 teaspoon dried chili flakes
• 4 cups water
• 1 bay leaf
• 2 teaspoons kosher salt