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Dinner recipe · from the recipe book

Herbed Turkey, Farro-Style Barley and Spinach Salad

Juicy seared turkey breast and chewy pearl barley tossed with tender spinach, sweet roasted-style peppers and a bright parsley-basil vinaigrette.

Herbed Turkey, Farro-Style Barley and Spinach Salad

Ingredients

  • 1¼ lb560 gTurkey breast, boneless skinlesscut into 4 even cutlets
  • 1 cup180 gPearl barley, dry
  • 3¾ cups900 gWater
  • 5 cups loosely packed150 gBaby spinach
  • 1⅔ cups250 gCherry tomatoeshalved
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ medium60 gRed onionthinly sliced
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • ⅔ cup leaves15 gFresh basilfinely chopped
  • 2 cloves6 gGarlicminced
  • ¼ cup60 gLemon juice
  • 2 tsp10 gYellow mustard
  • 1½ tsp10 gHoney
  • ¼ cup60 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Bring the water to a boil in a skillet with a lid or a saucepan, add the barley, cover and simmer 30 to 35 minutes until tender; drain any leftover water and spread the barley on a plate to cool.
  2. While the barley cooks, make the vinaigrette: whisk the lemon juice, mustard, honey, garlic, parsley, basil, half the salt and half the black pepper, then whisk in three quarters of the olive oil.
  3. Season the turkey breast on both sides with the paprika, thyme, the remaining salt and the remaining black pepper.
  4. Heat the remaining quarter of the olive oil in a large skillet over medium-high heat and sear the turkey 4 to 6 minutes per side until it reaches 165°F (74°C) inside. Rest 5 minutes, then slice.
  5. Toast the pumpkin seeds in the empty skillet over medium heat for 2 to 3 minutes until they start to pop, then tip them out.
  6. In a large bowl, toss the cooled barley with the cherry tomatoes, bell pepper, red onion and half the vinaigrette.
  7. Add the spinach and toss gently until just coated.
  8. Divide among 4 plates, top with the sliced turkey and pumpkin seeds, and drizzle with the remaining half of the vinaigrette.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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