Winter Panzanella With Stuffing Croutons

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.