Winter Panzanella With Stuffing Croutons
A seasonal twist on traditional panzanella salad featuring crispy stuffing croutons, winter vegetables, and fresh fruit. This colorful salad combines crisp endive, radicchio, apple, and beet with toasted pecans in a bright grapefruit-honey vinaigrette.
Ingredients
- •4 cups leftover stuffing
- •½ cup pecans
- •¼ cup fresh grapefruit juice
- •2 tablespoons sherry vinegar
- •1 teaspoon honey
- •1 whole endive
- •1 whole Treviso radicchio
- •1 whole sweet-tart apple
- •1 whole beet
- •1 to taste Kosher salt
- •2 tablespoons Olive oil
Cooking Instructions
- 1.
Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
30 min
- 2.
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
5 min
- 3.
Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.
10 min
