Dinner recipe · from the recipe book

Turkey, Farro-Style Barley and Spinach Balsamic Salad

Name: Turkey, Farro-Style Barley and Spinach Balsamic Salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Turkey breast, boneless skinless, pounded to an even 3/4-inch thickness; ¾ cup (160 g) Pearl barley, dry, rinsed; 4¼ cups (1,000 g) Water; 6 cups loosely packed (180 g) Baby spinach; 1½ cups sliced (250 g) Strawberries, sliced; 2 cups sliced (200 g) Cucumber, halved and sliced; ½ medium (60 g) Red onion, thinly sliced; ½ cup chopped (50 g) Walnuts, roughly chopped; ⅓ cup crumbled (60 g) Feta cheese, crumbled; ¼ cup (54 g) Olive oil; 3 tbsp (50 g) Balsamic vinegar; 2 tsp (10 g) Yellow mustard; 1½ tsp (10 g) Honey; 1 clove (3 g) Garlic, minced; 2 tsp (2 g) Dried thyme; ¾ tsp (4 g) Salt; ¾ tsp (2 g) Black pepper

Juicy herb-rubbed turkey breast slices over chewy pearl barley, baby spinach, sweet strawberries and toasted walnuts, all tossed in a tangy balsamic vinaigrette.

Skillet
55 min · 35 min hands-on
Serves 4

46–60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb600 gTurkey breast, boneless skinlesspounded to an even 3/4-inch thickness
¾ cup160 gPearl barley, dryrinsed
4¼ cups1,000 gWater
6 cups loosely packed180 gBaby spinach
1½ cups sliced250 gStrawberriessliced
2 cups sliced200 gCucumberhalved and sliced
½ medium60 gRed onionthinly sliced
½ cup chopped50 gWalnutsroughly chopped
⅓ cup crumbled60 gFeta cheesecrumbled
¼ cup54 gOlive oil
3 tbsp50 gBalsamic vinegar
2 tsp10 gYellow mustard
1½ tsp10 gHoney
1 clove3 gGarlicminced
2 tsp2 gDried thyme
¾ tsp4 gSalt
¾ tsp2 gBlack pepper

Steps

Bring the water to a boil in a pot, add the barley and simmer 25 to 30 minutes until tender but chewy. Drain, spread on a plate and let cool.
While the barley cooks, rub the turkey breast with the thyme, half of the salt, half of the black pepper and one-third of the olive oil.
Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Move them to a bowl.
Heat the same skillet over medium-high heat. Cook the turkey breast 5 to 7 minutes per side until it reaches 165°F (74°C) in the thickest part. Rest it 5 minutes, then slice.
For the vinaigrette, whisk the balsamic, mustard, honey, garlic, the remaining salt and the remaining black pepper in a small bowl, then whisk in the remaining two-thirds of the olive oil.
In a large bowl, toss the cooled barley, spinach, cucumber and red onion with half of the vinaigrette.
Divide the salad among 4 plates. Top with the sliced turkey, strawberries, walnuts and feta, and drizzle with the remaining half of the vinaigrette.

Contains: Milk, Tree nuts, Gluten.

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

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Turkey, Farro-Style Barley and Spinach Balsamic Salad

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