Food Recipes Salads Grain Salads Farro Salad with Turnips and Greens To get the most out of seasonal turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hearty grain salad. By Tamar Adler Updated on August 24, 2026 Save Rate PRINT Share Close Credit: © Michael Turek Active Time: 45 mins Total Time: 1 hr 30 mins Servings: 20 Yield: 20 Jump to recipe Toasted farro, tender turnips, and hearty greens make this a satisfying grain salad.Browning the turnips before adding the greens builds deeper flavor while the greens steam them to tenderness.Serve the salad warm or at room temperature for an easy side dish that’s well suited to entertaining or meal prep. This grain salad is a beautiful celebration of turnips, an oft-underutilized root vegetable. The turnips are browned and then softened under the steam of the wilted greens on top. Toss it all with nutty farro, tangy vinegar, and herbaceous parsley for a standout plant-based side dish. Why toast the farro before cooking? Toasting the farro in the oven before simmering it gives the grains a deeper, nuttier flavor. It’s a simple extra step that adds another layer of flavor to the finished salad. The 8 Best Grains for Your Health, According to Dietitians Notes from the Food & Wine Test Kitchen If the turnip greens aren’t sufficient, or if they’re unavailable, supplement or replace them with any combination of other leafy greens. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 20 servings 2 pounds farro (4 1/2 cups) 2 bay leaves 12 cups water Kosher salt 2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 3 pounds turnip greens, mustard greens, or Swiss chard, stems discarded and leaves chopped 3/4 cup extra-virgin olive oil, divided 2 tablespoons chopped thyme Freshly ground black pepper 1/4 cup red wine vinegar 1 cup chopped flat-leaf parsley Directions Preheat the oven to 375°F. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant. In a large pot, combine the farro with the bay leaves and 12 cups of water and bring to a boil. Simmer the farro over medium-low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves, and transfer the farro to a large serving bowl. In the same roasting pan, toss the turnips with 1/2 cup of the olive oil and the thyme. Set the pan over 2 burners and cook over medium heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper, and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley. Scrape the turnips and turnip greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature. Make ahead The farro salad can be refrigerated overnight. Return to room temperature before serving. Originally appeared: December 2012 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.