Stuffing Panzanella Salad
A deliciously refreshing way to use up your leftover Thanksgiving stuffing! This Panzanella salad is the perfect balance of sweet, salty, and crunchy. You can also replace stuffing with regular croutons and enjoy all season long.
1 bag Crunch Pak Honey Crisp Apple Slices, thinly sliced
4 cups (firmly packed) leftover stuffing
1/2 cup pecans
1/4 cup fresh grapefruit juice
2 tbsp sherry or red wine vinegar
1 tsp honey
1 red or white endive, cut in half crosswise, leaves removed
1 small radicchio, torn into 2-inch pieces
1/4 cup sage
1/4 cup radishes, thinly sliced
Salt and pepper, to taste
- Preheat oven to 400°. Toast stuffing on a parchment-lined baking sheet until crisp and brown, about 25–35 minutes.
- Meanwhile, toast pecans on another baking sheet, about 5 minutes. Set aside. Once cooled, roughly chop.
- Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, radishes, and pecans, season with salt, and toss to combine. Drizzle with oil and add stuffing croutons; toss again to combine. Serve and enjoy!