• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Taste for Travel

The world's most amazing food, drink and sun destinations

Header Right

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Disclosure
  • Partner with Us
  • Contact
  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Disclosure
  • Partner with Us
  • Contact

Header Right

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua
      • Aruba
      • Bonaire
      • Curacao
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
    • Central America
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • Florida
      • Hawaii
      • Kentucky
      • Ontario
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces
    • Entrees
    • Soup
    • Guatemalan Recipes
  • Reviews & Tips
  • Types of Travel
    • Adventure
    • Beach Escapes
    • Food & Wine
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua
      • Aruba
      • Bonaire
      • Curacao
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
    • Central America
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • Florida
      • Hawaii
      • Kentucky
      • Ontario
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces
    • Entrees
    • Soup
    • Guatemalan Recipes
  • Reviews & Tips
  • Types of Travel
    • Adventure
    • Beach Escapes
    • Food & Wine
Home » Recipes » Salads » Easy Ensalada de Nochebuena – Christmas Eve Salad

Easy Ensalada de Nochebuena – Christmas Eve Salad

Posted November 10, 2018, Updated October 28, 2020 //  by Michele Peterson

We may earn income from advertising links in this post. Please read our Disclosure Statement for details.

Jump to Recipe Print Recipe
Ensalada de Nochebuena in a bowl on a white table.

This traditional Ensalada de Nochebuena or Christmas Eve Salad is a colourful fruit salad featuring fresh pomegranates, oranges, pineapple, jicama and beets in a citrusy dressing.

Although most popular as part of a traditional Christmas Eve dinner in Mexico, this healthy salad will add festive flair to your holiday table at any time. It’s also the perfect vegetarian, vegan and gluten-free side. 

Ensalada de Noche Buena is a traditional Christmas Eve Salad
Ensalada de Noche Buena is a traditional Christmas Eve Salad

What I like most about this traditional salad of beets, pineapple, pomegranates and oranges is that it’s refreshingly different than anything else you’ll eat (such as tamales) during Navidad in Mexico or Guatemala.

It’s also incredibly easy to make, low in fat and packed with vitamins and minerals. 

And during the winter months when the days are short and darkness blankets the northern stretches of our vast continent, I’m grateful for a splash of colour.

Ensalada de Nochebuena is guaranteed to lift your spirits! 

Pomegranate Season Coincides with the Christmas Season and New Years

Another reason to make Ensalada de Nochebuena is that December also happens to be pomegranate season. Pomegranate season typically runs from the end of October through to early February.

This recipe is a great way to enjoy the freshness and availability of this jewel-coloured seasonal fruit.  

Pomegranates on a table at Christmas
Pomegranates are in season from October to February

Packed with Vitamin C, fibre and antioxidants, pomegranates have a burst-in-your-mouth flavour that’s as invigorating as an early morning walk on a white sand beach.

Fun Fact: Did you know that the tiny red jewels of nectar holding the seeds inside a pomegranate are actually called arils? These pockets of juice are also packed with fiber.

So eat them up and impress your friends by using “aril” in your next game of Scrabble.

Other Key Ingredients in Ensalada de NocheBuena

Other key ingredients in Ensalada de Nochebuena Mexicana include pepitoria (raw pumpkin seeds that will be toasted and sprinkled on top), fresh oranges, firm cooked beets, apple and pineapple.

Ingredients for Ensalada de Nochebuena Mexicana include fresh oranges, jicama, pomegranate, pineapple and beets
Ingredients for Ensalada de Nochebuena include fresh oranges, jicama, pomegranate, pineapple, apple and beets

In Mexico, it’s also traditional to include jicama, the edible root that’s also known as the Mexican turnip or potato.

However, if you can’t find jicama and are tempted to substitute a turnip or potato for jicama, don’t do it!

A jicama isn’t as starchy as potato and has a mild flavour almost like an apple.

chopped fresh vegetables for ensalada de noche buena
chopped fresh vegetables for ensalada de noche buena

Pro Tips and Substitutions 

  • If you can’t find jicama, it’s possible to substitute another crisp vegetable such as fennel. Your best bet if you can’t find  jicama at your local market, is to substitute something completely different.
  • When jicama isn’t available I like to use pears or thinly sliced fennel. While you wouldn’t see fennel as part of a traditional Mexican Christmas dinner, the light anise flavour and bright white flesh of fennel is actually a surprisingly delicious addition to this salad. 
  • The key if you do use fennel is to use only the inner sections and slice it very thinly. 
platter of fennel, celery and chicory
You can substitute fennel ( shown here in the middle of the platter) for jicama if needed
  • When selecting your oranges, opt for seedless oranges.
  • You can use any combination of citrus fruits such as blood oranges and grapefruit or even mandarin oranges. The secret is to make sure you remove all the pith, which is the bitter white fibre within an orange peel. 
oranges and pomegranates Photo by Israel Egío on Unsplash
Oranges and pomegranates are in season Photo by Israel Egío on Unsplash
  • When slicing pineapple for this recipe, save the husk of your fresh pineapple to use for authentic Guatemalan Ponche de Frutas. 
  • If you have extra pomegranate seeds just store them covered in the refrigerator for up to three days.  Unpeeled pomegranates stay fresh in the fridge for up to three weeks so stock up while they’re in season!  
  • If you’re making this salad in advance, I recommend preparing all of the fruit EXCEPT the apples ( they can discolour) up to one day ahead. Store the fruit in the refrigerator in a bowl with the fruit separated and covered with plastic wrap. Just before serving, chop the apples and add to the salad.
  • When toasting the pumpkin seeds, just toast until browned not burnt. They should make a popping sound when they’re ready. 
  • For a crowd, extend this salad by using mixed greens as a base. Just double the dressing, toss the extra with baby kale or arugula salad and layer the beets, oranges and other fruit on top.  

How to Create Your Christmas Eve Salad

Because this is one of the most popular Christmas foods in Mexico during Navidad, there are as many variations of Ensalada de Nochebuena as there are cooks. But I prefer to make mine a composed salad so that the colours from the beets and the pomegranates don’t bleed into the other ingredients.

Once you’ve prepared and composed the fruit for your salad, whip up the salad dressing in a separate bowl.

salad dressing for ensalada de nochebuena
Once the salad is formed, drizzle the salad dressing across the fruit

A popular variation of the Ensalada de Nochebuena features jamaica (from the dried hibiscus flower). The tart liquid is added to the chopped ingredients for a different, much juicier fruit side dish.

For this recipe for a composed Ensalada de Nochebuena, just pour the salad dressing over the composed fruit and vegetables. You don’t need to stir it.

Layer the fruit, pomegranate seeds on top of a bed of lettuce
Pour the salad dressed over the layers of fruit set on a bed of lettuce

Squeeze fresh lime juice over the salad to add a burst of freshness and to help prevent the apples from discolouring. Sprinkle with pomegranate seeds and pepitoria.

ensalada de nochebuena with fresh lime juice
Squeeze fresh lime on your salad for a finishing touch

If you have any leftovers, you can simply mix the fruit and vegetables together and you get to enjoy both versions — composed and mixed!

How to Serve This Easy Ensalada de Nochebuena Recipe for Navidad

  • Although this salad is most popular as a Mexican Christmas Eve recipe, it’s just as delicious as a holiday brunch. It adds a burst of freshness and colour to a buffet table and pairs well with dishes such as this creamy, cheesy Spanish Breakfast Casserole. 
  • If you have leftover jicama, use it up in this recipe for tangy apple jicama slaw and serve it with tacos or spicy chili. 
Ensalada de NocheBuena is a traditional Christmas Eve salad in Mexico
Ensalada de NocheBuena is a traditional Christmas Eve salad in Mexico
  • There’s no reason to make this Ensalada de Nochebuena recipe only during the Christmas holiday season. The jewelled colours of this salad make it a beautiful side dish for New Year’s Eve or even Valentine’s Day.
  • For more Mexican holiday recipes, check out our collection of  25 International Holiday Appetizers.  
Ensalada de Nochebuena - Mexican Christmas Eve Salad
Add a boost of healthy freshness to your holiday table! 

If you’ve tried this recipe for Ensalada de Nochebuena, please rate the recipe and let us know how the dish turned out in the comments below.

We’d also love to see your food photos! Just tag us at #atastefortravel  You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipes from the world’s most fascinating food, drink and sun destinations.

Ensalada de NocheBuena is a traditional Christmas Eve salad in Mexico
Print
4.67 from 3 votes

Ensalada de Nochebuena (Christmas Eve Salad)

An easy, colourful salad traditionally served as part of Christmas Eve dinner in Mexico but delicious any time.
Prep Time20 mins
Total Time20 mins
Course: pomegranate, Salad
Cuisine: Mexican
Keyword: Christmas recipe, ensalada de nochebuena, Mexican Christmas dinner ideas, pomegranate orange and beet salad
Servings: 4 servings
Calories: 306kcal
Author: Michele Peterson
Cost: $10

Equipment

  • sharp knife
  • cutting board

Ingredients

  • 4 medium beets boiled, peeled and sliced
  • 2 whole oranges peeled and sliced
  • 1 large red apple Gala or Delicious, peeled and sliced
  • 1 whole pomegranate seeds only
  • 3 slices fresh pineapple cut into chunks
  • 1 Tbsp fresh lime
  • 1 cup jicama peeled and thinly sliced optional
  • 1/2 cup pepitoria pumpkin seeds toasted in a skillet
  • 1 cup lettuce romaine or meslun
  • 1 Tbsp mayonnaise Hellman's
  • 5 Tbsp olive oil
  • 2 Tbsp good quality balsamic vinegar
  • 1/4 tsp salt
US Customary - Metric

Instructions

  • Prepare all the fruit (except apple if doing in advance) and chill separately
  • Prepare jicama (peel and slice) if available
  • Line a salad dish or plate with lettuce leaves
  • Fill the bowl wth prepared fruit or arrange the chilled fruit on a plate
  • Mix salad dressing in a glass jar, shake and drizzle over fruit
  • Sprinkle with pomegranate seeds and toasted pepitoria
  • Squeeze the juice of a lime over top

Notes

  • If you can't find jicama, it's possible to substitute another crisp vegetable such as fennel 
  • If you have extra pomegranate seeds just store them covered in the refrigerator for up to three days. 
  • Unopened pomegranates stay fresh in the fridge for up to three weeks so stock up while they're in season!  
  • Extend this salad by using mixed greens as a base. Just double the dressing, toss the extra with baby kale or arugula salad and layer the beets, oranges and other fruit on top.  

Nutrition

Calories: 306kcal | Carbohydrates: 21g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 276mg | Fiber: 4g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 40.4mg | Calcium: 22mg | Iron: 1.4mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Save to Pinterest!

This easy recipe for Ensalada de Nochebuena, a Mexican Christmas Eve Salad features pomegranate, oranges and beets and adds festive flair to your holiday table. #Holiday #Healthy #Navidad #Christmas #salad #Vegan

 

For more holiday recipes, check out these festive ideas:

Salsa Verde (Green Tomatillo salsa) by The Mexykan 

Hot Rum and Bourbon Toddy 

Easy Guatemalan Guacamole

 

 

Category: Salads

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Previous Post: «Hot Bourbon Toddy with lemon garnish on a white table. Bourbon Hot Toddy
Next Post: Xpu-Ha Beach: A Perfect Day Trip on Riviera Maya Beautiful white sand beach at XPU-Ha»

Reader Interactions

Comments

  1. Shelley

    December 28, 2015 at 1:40 pm

    Mmmm the Ensalada de Nochebuena looks so colourful and delicious. I think I’ll try this for New Years!

  2. Yasha Langford

    December 28, 2015 at 2:36 pm

    Looks amazing! But I’m not in the right place for all the ingredients at the moment…

  3. Donna Janke

    December 28, 2015 at 9:06 pm

    The Ensalada de Nochebuena looks and sounds delicious. I don’t know how easily I can find pomegranate or pomegranate seeds, but I would like to try making this salad,

  4. Irene S. Levine

    December 29, 2015 at 8:19 am

    The name of the salad alone won me over! What great color!

  5. Donna Meyer

    December 29, 2015 at 6:07 pm

    5 stars
    This looks delicious and since I live in Mexico (San Miguel de Allende) I have easy access to all the ingredients. I’ve been looking for a good lunch recipe to serve for a workshop I’m teaching soon that will include vegetarians and vegans. I think I just found it! Thanks Michelle!

  6. The GypsyNesters

    December 29, 2015 at 7:25 pm

    5 stars
    Looks really good, and would really hold the winter chill at bay up north. Have to give it a try.

  7. Sue Reddel

    December 30, 2015 at 11:59 am

    4 stars
    This beautiful salad also looks like a perfect New Years Day meal. Lots of healthy and tasty fruits can’t wait to try it.

Primary Sidebar

Download the free ebook with 5 easy to make Guatemalan recipes!

About A Taste for Travel

Dividing her time between Canada, Guatemala and Mexico, publisher Michele Peterson’s award-winning work has appeared in Lonely Planet’s cookbook Mexico: From the Source , National Geographic Traveler, Fodor’s and  100+ other publications. 

At A Taste for Travel — along with a team of expert travel writers and photographers — she  helps readers plan vacations and make delicious global recipes at home. 

Awards and Memberships

Site Footer

Follow A Taste for Travel

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Copyright © 2016–2021 A Taste for Travel

341shares