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Turkey Farro Salad With Candied Chickpeas And Clementine Vinaigrette

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: American


This beautiful harvest time salad is bursting with color, flavors, and textures, and is hearty enough to stand as a main dish for any appetite.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. When turkey is cooked through, transfer to a cutting board and cover with foil to rest for 5 minutes. Then slice on an angle.
  5. 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

  1. 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.


  • Serving Size: 1 Serving
  • Calories: 601
  • Sugar: 33g
  • Sodium: 807mg
  • Fat: 20g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 14.1g
  • Trans Fat: 0g
  • Carbohydrates: 77g
  • Fiber: 13g
  • Protein: 32g
  • Cholesterol: 54mg

Keywords: turkey farro salad, candied chickpeas, clementine vinaigrette, fall salad, healthy