Slightly bitter chicory leaves are roasted and served with sweet pears, tasty stuffing and crunchy nuts. This makes a filling Christmas salad recipe and a great way to use up leftover stuffing.
If you’re looking for more Christmas salad ideas, take a look at our collection here.
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Ingredients
- 4 large chicory heads, sliced down the middle and fanned open like a book
- 275g cooked stuffing
- 2 onions, thickly sliced
- 1 tbsp light olive oil
- 2 pears, thinly sliced
- 3 celery sticks, sliced
- 150g lettuce, such as romaine or little gem
- Large handful fresh flatleaf parsley, chopped
- 50g nuts (we used pecans but almonds, walnuts and hazelnuts all work well)
- 40g dried fruit (we used flame raisins but prunes, sultanas or currants also work well)
- 3 tbsp good-quality shop-bought vinaigrette
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicory in the middle of a roasting tin and fill with the stuffing (see tip). Add the onions and season, then drizzle with the oil and roast for 25 minutes.
- Put the pears, celery, lettuce, parsley, nuts and dried fruit in a serving dish, then toss gently with the vinaigrette. Top with the chicory and onions to serve.
Nutrition
- 394kcals Calories
- 17.6g 2g saturated) Fat
- 7.2g Protein
- 47.3g (20.4g sugars) Carbs
- 9g Fibre
- 1.3g Salt
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