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Dinner recipe · from the recipe book

Spiced Turkey Farro-Style Barley Salad

Warm cumin-and-paprika turkey breast over chewy pearl barley, mixed greens, roasted sweet potato and crisp apple, cooled by a garlicky dill-mint yogurt dressing.

Spiced Turkey Farro-Style Barley Salad

Ingredients

  • 1¼ lb560 gTurkey breast, boneless skinlesscut into 2 even cutlets
  • 1 cup180 gPearl barley, dryrinsed
  • 3 cups700 gWater
  • 2½ medium300 gSweet potatoescut into 3/4-inch cubes
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 3 cups loosely packed90 gBaby spinach
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 1 medium180 gApplecored and thinly sliced
  • ½ medium50 gRed onionthinly sliced
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 2½ tbsp40 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • 1 cup sprigs8 gFresh dillchopped
  • 1½ tbsp chopped8 gFresh mintchopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Bring the water to a boil in a pot, 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.
  3. While the barley cooks, mix the cumin, paprika, black pepper and salt in a small bowl to make a spice mix.
  4. Toss the sweet potato with half the olive oil and half the spice mix on one side of the sheet pan.
  5. Rub the turkey breast with the remaining half of the olive oil and the remaining half of the spice mix and place it on the other side of the pan.
  6. Roast 20 to 25 minutes, turning the sweet potato once, until the sweet potato is browned and tender and the turkey reaches 165°F (74°C) in the thickest part; rest the turkey 5 minutes, then slice.
  7. Meanwhile, make the dressing: stir together the greek yogurt, lemon juice, garlic, dill and mint, adding a splash of water if needed to make it pourable.
  8. In a large bowl, toss the spinach, romaine, cooled barley, red onion and apple with half the dressing.
  9. Divide the salad among 4 plates, top with the sweet potato, sliced turkey and pumpkin seeds, and drizzle with the remaining half of the dressing.

Contains: Milk, Gluten.

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

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