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

Name: 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

www.kosher.com

Submitted by Anna Mann This recipe is a delicious entree salad that would be perfect to pack for a workday lunch or served cold for Shabbos

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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