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Winter Panzanella With Stuffing Croutons

['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', 'Kosher salt', 'Olive oil (for drizzling)']

Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
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.

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