Winter Panzanella With Stuffing Croutons
SpanishHardVeganDairy-FreeGluten-Free

Winter Panzanella With Stuffing Croutons

A delicious spanish dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

65 min

Serves

2

Rating

0.0 (0)

Ingredients

  • 4 cups (firmly packed) leftover stuffing
  • torn into bite-size pieces
  • 1/2 cup pecans
  • 1/4 cup fresh grapefruit juice
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon honey
  • 1 red or white endive
  • cut in half crosswise
  • leaves separated
  • 1 small Treviso radicchio or any other chicory
  • cored
  • torn into 2-inch pieces
  • 1 sweet-tart apple (such as Pink Lady)
  • cored
  • halved
  • thinly sliced crosswise
  • 1 small beet
  • any color
  • peeled
  • very thinly sliced crosswise

Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.

  3. 3

    Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes.

  4. 4

    Let cool; coarsely chop.

  5. 5

    Whisk grapefruit juice, vinegar, and honey in a large bowl.

  6. 6

    Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine.

  7. 7

    Drizzle salad with oil and add stuffing croutons; toss again to combine.

Cooking Timer

01:05:00
Custom Timer (minutes)

Recipe Info

Prep Time:45 min
Cook Time:20 min
Total Time:65 min
Difficulty:Hard
Servings:2