This post is sponsored by Better Homes and Gardens. Today’s recipe was inspired by a feature in the October issue and it is the perfect salad for fall, full of flavors, textures, and colors.
Even though I’m leaning more toward soups, stews, and all those warm comforting dishes now that fall is officially here, I just had to make this gorgeous Turkey Farro Salad With Candied Chickpeas after flipping through the latest issue of Better Homes and Gardens. I absolutely LOVE a salad that uses the very best of the season, and combines sweet, savory, crunchy and fresh all on one big platter. The October issue will have you completely inspired and ready for all things fall. As always it’s such a treat to sit down with a cup of coffee in a cozy spot and take it all in cover to cover, earmarking pages to come back to as I go.
(DEAL ALERT: you can get a 1-year subscription for $4.99 with coupon code littlekitchen)
Roasting chickpeas has been on my culinary bucket list for a while now, and I loved the hearty sweet crunch they added to this salad. Tip: Make sure you take a few minutes to remove the skins before roasting. Just pinch the chickpea between your thumb and index finger and it will slide right off.
I also love that this salad features sliced turkey tenderloin. What a shame that I usually only have turkey on Thanksgiving – It’s such a wonderful source of lean protein and buying the tenderloin makes it very quick and easy to cook.
Check out the recipe below for more instructions, and also be sure to sign up for a 1-year subscription to Better Homes and Garden so you can be inspired by all the recipes, tips, and ideas!Print
- 15 ounce can chickpeas, drained, rinsed and skins removed
- 3 tablespoons packed brown sugar
- 2 tablespoons olive oil
- 1 teaspoon poultry seasoning
- 1 turkey tenderloin (about 8 ounces)
- 1/2 cup uncooked farro
- 1 1/2 cups chicken broth
- 6 ounces mixed spring greens
- 1 Honeycrisp apple, sliced thinly
- 2 seedless clementines, peeled and sliced
- 2 tablespoons dried cranberries
- 1 ounce feta cheese, crumbled
For the Clementine Vinaigrette
- Juice of two clementines, about 2 tablespoons
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- pinch of salt and freshly ground pepper
- Preheat oven to 325 degrees. Make sure chickpeas are well dried, and in a medium bowl, coat them with 1 tablespoon olive oil and brown sugar, as well as a pinch of salt and pepper. Spread the beans in a single layer on a parchment lined baking sheet and bake for 50 minutes or until they are golden brown. Stir occasionally. Remove and allow them to cool on the pan.
- Sprinkle poultry seasoning and 1/2 teaspoon salt over the turkey tenderloin. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon olive oil and turkey. Cook 30-35 minutes or until done (165 degrees F), turning to brown evenly.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the farro, cover, and reduce heat to medium low. Cook 30 minutes, or until the farro has a slight chew. Drain off any excess liquid and cool.
- When turkey is cooked through, transfer to a cutting board and cover with foil to rest for 5 minutes. Then slice on an angle.
- Arrange the greens and apples on a platter or large shallow bowl, and arrange the turkey, farro, and chickpeas over the greens. Top with clementines, cranberries, and cheese.
For the Clementine Vinaigrette
- In a small jar with a tight fitting lid, mix clementine juice, vinegar, honey, oil, mustard and salt and pepper. Cover and shake until emulsified.
Lovely Little Kitchen has partnered with Better Homes and Gardens to promote special pricing for LLK readers for 1 year subscriptions to Better Homes and Gardens Magazine. This post is sponsored by Better Homes and Gardens.