Turkey-and-Watercress Salad

Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro.

  • Prep:
  • Total Time:
  • Yield: Serves 4 to 6

Photography: Julia Gartland

Source: Martha Stewart Living, November 2017


  • Kosher salt and freshly ground pepper
  • 1 1/4 cups farro
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 cup cranberry sauce
  • 3 tablespoons white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cups shredded cooked turkey
  • 2 stalks celery, chopped, plus 1/4 cup leaves
  • 2 cups watercress (from 1 bunch), tough stems removed


  1. In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.

  2. Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.

Cook's Notes

This recipe should work with any cooked cranberry sauce that contains a bit of sugar.