Roasted Fennel and Lemon Salad With Turmeric Walnuts

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Roasting mellows the licorice-like flavors of fennel, which becomes the centerpiece of this wintertime salad. Blanching softens and takes the wound retired of the citrus slices; they adhd a fantastic chewy tartness.

You'll request 3 rimmed baking sheets.

The roasted fennel and lemons tin beryllium refrigerated for up to 5 days. Let them travel to country somesthesia earlier assembling the salad. The turmeric walnuts tin beryllium kept successful an airtight instrumentality astatine country somesthesia for up to 2 weeks; they marque a large snack oregon accompaniment to cheeses oregon different salads.

Adapted from "The Yoga Kitchen," by Kimberly Parsons (Quadrille, 2017).

Ingredients

1/4 cupful honey
1/4 spoon crushed reddish capsicum flakes
1/2 spoon crushed turmeric
1/2 spoon good oversea salt
Water (optional)
1 cupful earthy walnut halves
2 lemons
4 mean fennel bulbs, a fewer fronds reserved for optional garnish
2 tablespoons extra-virgin olive oil, positive much for serving
1 cupful loosely packed babe spinach leaves (may substitute pea shoots oregon watercress)
1/4 cupful caller tarragon leaves, chopped
Sherry oregon reddish vino vinegar, for serving
Flaky oversea salt, for serving

Nutritional Facts

Per serving

Calories
370
Fat
24 g
Saturated Fat
3 g
Carbohydrates
42 g
Sodium
400 mg
Protein
7 g
Fiber
10 g
Sugar
28 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Yoga Kitchen," by Kimberly Parsons (Quadrille, 2017).

Tested by Joe Yonan.

Published February 12, 2017

Updated March 15, 2026