Roasted Fennel and Lemon Salad With Turmeric Walnuts

¼ cup honey

¼ teaspoon crushed red pepper flakes

½ teaspoon ground turmeric

½ teaspoon fine sea salt

Water (optional)

1 cup raw walnut halves

2 lemons

4 medium fennel bulbs, a few fronds reserved for optional garnish

2 tablespoons extra-virgin olive oil, plus more for serving

1 cup loosely packed baby spinach leaves (may substitute pea shoots or watercress)

¼ cup fresh tarragon leaves, chopped

Sherry or red wine vinegar, for serving

Flaky sea salt, for serving

Preheat the oven to 375 degrees. Line three rimmed baking sheets with parchment paper.

Whisk together the honey, crushed red pepper flakes, turmeric and ¼ teaspoon of the salt in a medium bowl to form a thick paste, adding a splash of water, as needed, to help loosen it. Stir in the walnuts until well coated, then spread them out one of the lined baking sheets. Roast until bronzed and crunchy but still a little sticky, 15 minutes. Let cool.

Increase the oven temperature to 425 degrees.

Cut the lemons in half lengthwise. Remove as many of the seeds as you can, then cut the halves crosswise into 1/8-inch slices. Remove the stems and fronds from the fennel bulbs, trim the bulbs, then cut each bulb into 8 wedges (without removing the cores). Reserve some fronds for garnish, if desired.

Bring a small saucepan of water to a boil over high heat, then add the lemon slices and boil (blanch) for 2 minutes. Drain well, then combine the lemon slices and the fennel wedges in a large bowl. Add 1 tablespoon of the oil and the remaining ¼ teaspoon sea salt, tossing gently to incorporate. Divide the mixture between the remaining two baking sheets, spreading it evenly. Roast until the lemons have dried out and started to brown on the edges and the fennel is just cooked through (but not mushy), 20 to 25 minutes. Let cool.

Return the roasted fennel and lemons to the same large bowl, scraping in any pan juices, too, then add the spinach and tarragon and toss to incorporate. Drizzle in another 1 tablespoon of the oil and toss to distribute.

Divide the mixture among individual plates. Scatter the turmeric walnuts on the salads. Drizzle with a little more oil and sherry vinegar, and finish with the flaky salt. Garnish with fennel fronds, if you'd like.

Serves 4

Nutrition | Per serving: 370 calories, 7 g protein, 42 g carbohydrates, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 400 mg sodium, 10 g dietary fiber, 28 g sugar

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