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Roasted Fennel and Lemon Salad With Turmeric Walnuts
THE WASHINGTON POST14Ingredients
55Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup honey
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. ground turmeric
- 1/2 tsp. fine sea salt
- water (optional)
- 1 cup walnut halves
- 2 lemons
- 4 fennel bulbs (optional)
- 3 fronds (optional)
- 2 Tbsp. extra virgin olive oil (plus more for serving)
- 1 cup baby spinach leaves (loosely packed, may substitute pea shoots or watercress)
- 1/4 cup tarragon leaves (fresh, chopped)
- sherry wine vinegar (for serving)
- flaky sea salt (for serving)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium620mg26% |
| Potassium1290mg37% |
| Protein8g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber12g48% |
| Sugars18g |
| Vitamin A10% |
| Vitamin C120% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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