Roast Turkey Breast with Arugula and Farro Salad

So, Thursday night I had to work late - and I didn't get to go to the gym.  I hate that.  For dinner, I felt I had to make something healthy to make up for it... for this meal, inspiration comes from a friend.  Jaime mentioned a GREAT NEW SALAD she told me I had to try.  Salads were on the brain.  Jaime - I didn't make your mango/goat cheese delight, but you did inspire me to make a yummy salad.  I also used your great idea about adding a whole grain to make a salad more of a meal, but instead of quinoa, I used farro.  Super lean roast turkey breast, all spiced up with salt, pepper and chili - then sliced over a fun arugula and faro salad.  I added chick peas, roasted peppers, quick marinated mushrooms, and blanched green beans - colorful and healthy!

Now here's how to make it...

Roast Turkey Breast with Arugula and Farro Salad
Turkey Breast (I got a small one for just two of us)
1 cup Farro
1 Bunch of Green Beans, blanched in salted boiling water for 5 minutes
1/2 Fennel, sliced thinly
1/2 can Chick Peas
1 box Cremini Mushrooms, quartered and dressed with balsamic, salt and pep
1 Red Pepper, halved and roasted along side the turkey
1/2 box of Arugula
1 cup cooked Farro

Turkey:
Pre-heat your oven to 400.  I like high heat to sear in all the juice and cook the turkey fast, so it doesn't dry out.  Dry turkey is the WORST.  Season your turkey with salt and pep and chili, pop it onto a baking sheet (I always line mine with foil so that clean-up is a snap, doi.)  The pop your turkey in for about 25 minutes - the last 10 minutes I put the red pepper on the baking sheet with turkey.  Use the poke test to check the turkey for done-ness.  You want your turkey THOROUGHLY cooked, obvs.  When you poke the meat with your finger there should be no give.  Pull out the turkey and let it rest before you slice it.  Once the red pepper has cooled a little, you can pull off the skin and slice it into strips.

Salad:
In the meantime, cook your farro according to the package (mine said to boil for 30 minutes.)  I whipped up a basil vinaigrette.  I poured a little vinaigrette over the chick peas and fennel and let them sit while I got the rest of the salad ready.  When the faro is done and the turkey has rested you can dress your greens and assemble your salad.  I mix the farro with the arugula and dress it with my dressing.  Then I arrange the greens on a platter.  I arrange the mushrooms, fennel, chick peas and green beans in four opposite corners on the platter.  Then I arrange the red pepper and sliced turkey on opposites sides.  Voila!  Dinner is ready, enjoy.