
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
Preheat oven to 400°F.
- 2
Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.
- 3
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes.
- 4
Let cool; coarsely chop.
- 5
Whisk grapefruit juice, vinegar, and honey in a large bowl.
- 6
Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine.
- 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