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    Home » Recipes » Vegan Salad Recipes

    Mexican Christmas Eve Salad (Ensalada de Nochebuena)

    By: Amy Katz · Published: Dec 3, 2018 · Last modified: Dec 3, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, soy-free, vegan
    Bowl of composed salad and close up of tossed salad.

    Colorful Mexican Christmas Eve Salad (Ensalada de Nochebuena) is a delicious combination of lettuce, beets, and fruit served with a light orange vinaigrette. While traditionally consumed at the holidays, you'll want to enjoy this dish all year long.

    Close up of salad topped with beets, pineapple, jicama, and peanuts.

    Since Mexico is a large country with numerous regional cuisines, there isn't just one authentic recipe for this holiday salad. Instead you can choose your favorite components and make it your own.

    And if you start with beets that are already cooked and prep the fruit in advance, you can enjoy this festive starter in under 15 minutes.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Tip
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More fruity salads
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's a unique Christmas salad.
    • You can prep the components in advance.
    • The dressing only requires 3 ingredients.

    Ingredients

    Salad next to bowl of pineapple spears, jicama, beets, and pomegranate seeds.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    For the vinaigrette, you will need olive oil, red wine vinegar, and orange juice.

    For the salad, you will need Romaine lettuce (or your favorite greens) and beets. Then choose options such as pineapple, jicama, pomegranate seeds, and roasted peanuts.

    You may also see versions of this holiday salad with bananas, plantains, oranges, and/or apples.

    Tip

    While raw beets can be prepared by roasting them in the oven or steaming them, I recommend taking a short cut and purchasing pre-cooked beets.

    Instructions

    Pouring dressing over a salad.
    1. Combine the dressing ingredients in a small jar and shake well.
    2. Compose each salad by layering the ingredients on salad plates or in shallow bowls.
    3. When ready to eat, pour the dressing over each salad.
    Pages from the Easy Vegan Holiday Recipes eBook.

    Serving suggestions

    Plate of salad tossed with the dressing.

    This Christmas salad pairs well with other Mexican-inspired dishes. But you can also serve it with any of your holiday favorites.

    • Soyrizo Potato Tacos (Vegan)
    • Christmas Wreath Guacamole Appetizer
    • Vegan Cauliflower Ceviche
    • Easy Sheet Pan Vegan Fajitas

    And for more authentic recipes, I recommend the blog Dora's Table. Dora has delicious recipes for Jackfruit Vegan Pozole Rojo, homemade tamales, and more.

    In addition, I am a big fan of the cookbook Vegan Mexico by vegan chef Jason Wyrick.

    Vegan Mexico By Jason Wyrick

    • Vegan regional Mexican recipes
    • Includes mains, soups, spreads, sandwiches, breads, desserts, snacks, and more
    • Learn to make delicious and authentic dishes
    Buy from Amazon

    Storing

    Once the dressing is added to the salad, it should be consumed right away. If you have any leftover dressing, it can be covered and refrigerated for up to 3 days.

    FAQ

    What is the best way to cook beets?

    Beets can be steamed, boiled, or roasted. This article How to Cook Beets gives directions and tips for each of these methods.

    What is jicama?

    Jicama is a root vegetable with brown skin and a white interior. It can be eaten raw, and the flavor is similar to apple, but not as sweet.

    Can plantains be eaten raw?

    If you choose to include raw plantains in your salad, choose ripe ones with peels that are almost completely black.

    More fruity salads

    • Vegan Broccoli Grape Salad without Mayo
    • Cranberry Apple Relish Sweetened with Dates
    • Moroccan Carrot and Orange Salad
    • Wild Rice Salad with Apple and Pomegranate

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowls of salad with gold forks.

    Mexican Christmas Eve Salad (Ensalada de Nochebuena)

    Colorful Mexican Christmas Eve Salad (Ensalada de Nochebuena) is a delicious combination of lettuce, beets, and fruit with an orange dressing.
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Salad
    Cuisine: Mexican
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 405kcal
    Author: Amy Katz

    Ingredients

    For the dressing:

    • 3 Tablespoons olive oil
    • 1 Tablespoon red wine vinegar
    • 1 Tablespoon orange juice
    • salt and pepper, to taste

    For the salad:

    • 2 cups Romaine lettuce, cut in strips
    • 2 small beets, cooked, cooled, and sliced
    • 1 cup fresh pineapple, cubed
    • 1 cup jicama, cubed
    • ¼ cup pomegranate seeds
    • ¼ cup roasted salted peanuts
    US Customary - Metric
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    Instructions

    • Combine the salad dressing ingredients in a small jar and shake well.
    • Divide the lettuce and other salad ingredients between two bowls or salad plates.
    • Drizzle the dressing over the salads and serve immediately.

    Notes

    • While raw beets can be prepared by roasting them in the oven or steaming them, I recommend taking a short cut and purchasing pre-cooked beets.
    • For variation, add other fruits such as bananas, plantains, oranges, and/or apples.
    • Once the dressing is added to the salad, it should be consumed right away. 
    • If you have any leftover dressing, it can be covered and refrigerated for up to 3 days.
     
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    Nutrition

    Calories: 405kcal | Carbohydrates: 30g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Sodium: 120mg | Potassium: 647mg | Fiber: 9g | Sugar: 16g | Vitamin A: 4186IU | Vitamin C: 63mg | Calcium: 62mg | Iron: 2mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Christmas Wreath Guacamole Appetizer
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    1. Sarah Cummings

      January 27, 2019 at 9:40 pm

      I'm a salad lover and you know what this recipe look so good! I'll try for sure this one of!❤️❤️❤️

      Reply
    2. Becky Striepe

      December 03, 2018 at 8:24 am

      5 stars
      Ooh this looks so good! I've been trying to eat more salads lately, and I'm all about the beets in this one.

      Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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