Colorful Mexican Christmas salad, known as Ensalada de Nochebuena, is a delicious combination of lettuce, beets, and fruit served with a light orange vinaigrette. While traditionally served during the holidays, you'll want to enjoy this fruity vegan salad all year long.
If you start with pre-cooked beets, this festive salad is easy to make in about 15 minutes. Choose you own components to make it your own.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
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 Christmas salad with bananas, plantains, oranges, and/or apples.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make Mexican Christmas salad
- Combine the dressing ingredients in a small jar and shake well.
- Compose each salad by layering the ingredients on salad plates or in shallow bowls.
- When ready to eat, pour the dressing over each salad.
Serving suggestions
This Mexican Christmas salad pairs well with other vegan Mexican-inspired dishes like cheesy soy chorizo pasta and roasted veggie fajitas.
It's also wonderful served with any of your holiday favorites like Christmas guacamole, walnut stuffed mushrooms, and vegan Christmas pasta.
For authentic Mexican recipes, I recommend the blog Dora's Table. Dora has delicious recipes for vegan pozole, homemade vegan tamales, and more.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Mexican Christmas Salad
Ingredients
For the dressing:
- 3 Tablespoons extra virgin 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
Instructions
- Combine the salad dressing ingredients in a small jar and shake well.3 Tablespoons extra virgin olive oil, 1 Tablespoon red wine vinegar, 1 Tablespoon orange juice, salt and pepper
- Divide the lettuce and other salad ingredients between two bowls or salad plates.2 cups Romaine lettuce, 2 small beets, 1 cup fresh pineapple, 1 cup jicama, ¼ cup pomegranate seeds, ¼ cup roasted salted peanuts
- Drizzle the dressing over the salads and serve immediately.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
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 refrigerated in an airtight container for up to 3 days.
Nutrition
Nutritional information is an estimation only.
Sarah Cummings says
I'm a salad lover and you know what this recipe look so good! I'll try for sure this one of!❤️❤️❤️