Mexican Christmas eve Salad, Ensalada Noche buena is a bright and colorful Mexican salad brimming with holiday flavors. Made of roasted beets, oranges, jicama, apples, pomegranate and pepitas are layered decoratively over romaine lettuce. Crema Mexicana is lightly tinted with beet juice to give the dressing a festive color.
Mexican Christmas eve salad is a delicious festive addition to your Holiday table. It’s simply beautiful.
In Spanish Noche Buena means “Good Night.”
In the month of December Noche Buena for Latinos becomes a celebratory part of the Christmas Holiday. Noche Buena means Christmas Eve or Poinsettia and is the final evening of Las Posadas.
This night is celebrated with a fiesta of comida with flavors of every region. This includes tamales, pozole, menudo, turkey, mole, ponche navideño and ensalada de Noche Buena.
Mexican Christmas Eve salad is one of my favorite foods featured on Noche Buena.
A platter brimming with the colors of Christmas.
Roasted beets, oranges, jicama, apples, pomegranate and pepitas are layered decoratively over romaine lettuce.
The crema is lightly tinted with beet juice to give the dressing a festive color.
Enjoy Ensalada de Noche Buena this Holiday with families, friends, and neighbors.
INGREDIENTS NEEDED TO MAKE MEXICAN CHRISTMAS EVE SALAD
Beets – the beets will be roasted before adding to salad. This can be done a day in advance. I like to use gloves when handling beets, as they stain.
Pomegranate – the pomegranate will need to be de-seeded learn how to here. Or feel free to pick up ready to eat pomegranate arils at your produce department.
Oranges – sectioned, remove membrane
red apples – use the variety you enjoy – I personally love the pink lady
granny smith apples – the granny smith apple adds a touch of tartness to the salad
fresh lemon juice – for the apples and for the salad dressing
jicama – a small jicama, peeled and thinly sliced. Find prepared jicama in your produce department.
Pepitas – pumpkin seeds
romaine lettuce
Crema Mexicana – crema Mexicana is a thin, sour, and used to garnish tacos, nachos or tostadas. Mexican crema near the heavy cream, butter, or yogurt in the dairy aisle. If you cannot find cream you can use sour cream or yogurt, simply add a splash of water or additional lemon juice to thin out.
Sugar – to sweeten dressing
Cilantro- washed and finely chopped for dressing
HOW TO MAKE MEXICAN CHRISTMAS EVE SALAD
When handling beets you may want to use gloves as beets will stain the hands.
Roast beets in a 350-degree oven for about 30 minutes, until tender.
While beets roast de-seed pomegranate, set seeds aside.
Peel and slice roasted beets. Set one beet slice apart to use for dressing.
Core and slice apples. Add lemon juice to prevent browning.
Line a shallow serving platter with the outer leaves of the romaine lettuce.
With your hands tear the remaining lettuce and place it on top of the leaves.
Arrange apples, beets, oranges, and jicama over lettuce.
Combine crema and sugar in a small bowl and whisk to dissolve sugar.
With your hands squeeze the remaining beet slice to release juice. This will add the festive color to your dressing.
Season to taste, adding sugar if needed. When ready to serve sprinkle salad with pomegranate seeds and pepitas.
Add chopped cilantro to dressing, mix to combine and drizzle over salad.
- 4 beets washed and stems removed
- 1 pomegranate
- 4 oranges sectioned remove membrane
- 2 red apples
- 2 granny smith apples
- 2 tablespoons lemon juice
- 1 medium jicama peeled and thinly sliced
- 1 cup pepitas pumpkin seeds
- 2 heads of romaine lettuce
- 1 cup crema Mexicana sour cream, or yogurt
- Juice of 1 lemon
- 1 tablespoon sugar
- 1/4 cup cilantro washed and finely chopped
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When handling beets you may want to use gloves as beets will stain the hands.
-
Roast beets in a 350-degree oven for about 30 minutes, until tender.
-
While beets roast de-seed pomegranate, set seeds aside.
-
Peel and slice roasted beets. Set one beet slice apart to use for dressing.
-
Core and slice apples. Add lemon juice to prevent browning.
-
Line a shallow serving platter with the outer leaves of the romaine lettuce.
-
With your hands tear the remaining lettuce and place it on top of the leaves.
-
Arrange apples, beets, oranges, and jicama over lettuce.
-
Combine crema and sugar in a small bowl and whisk to dissolve sugar.
-
With your hands squeeze the remaining beet slice to release juice. This will add a festive color to your dressing.
-
Season to taste, adding sugar if needed. When ready to serve sprinkle salad with pomegranate seeds and pepitas.
-
Add chopped cilantro to dressing, mix to combine and drizzle over salad.
Serves 6
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