Farro and smoked turkey salad

Total Time
1 hr 10 min
5 min
1 hr 5 min
A nutty, chewy ancient grain, farro serves as the perfect foil to the classic fall flavors in this hearty salad bowl. Though it requires some time to cook, you can always make extra to keep on hand to serve as the base for all kinds of creative bowls. In this version, typical Thanksgiving flavors - turkey, cranberries, carrots, and sage - combine for a colorful salad that's more main dish dinner than simple side. Sweet relish and sauerkraut give this dish its unique appeal and offer just the right pickled kick. Make sure your fresh sage is finely minced, as it's an herb best served in tiny doses. Or make sage leaf chips to crumble over the salad by flash frying the leaves for 2 minutes in a skillet of hot olive oil until crisp. Drain on a paper towel or blot the leaves gently before serving.


Uncooked farro

¼ cup(s), semi-perlato

Fat free mayonnaise

¼ cup(s)

Fresh sage

1 Tbsp, leaves, minced

Sweet pickle relish

2 tsp

Smoked turkey breast

6 oz, chopped

Uncooked carrot(s)

1 cup(s), shredded


1 cup(s), drained

Dried cranberries

2 Tbsp


  1. 1. Bring a large pot of water to a boil over high heat. Add farro; reduce heat to medium and boil 1 hour, or until tender. Drain and rinse with cool water to stop cooking. Drain thoroughly to get rid of excess water, shaking colander over sink. 2. Stir mayonnaise, sage and pickle relish in a big bowl until well combined. Add cooked farro, turkey, carrots, sauerkraut and dried cranberries; stir until everything’s creamy and dressed. Divide between 2 plates to serve.