This recipe for Noche Buena salad or Mexican Christmas Eve Salad is a classic in every Mexican household. Ok, maybe not in every Mexican household but it´s a pretty popular Christmas recipe. It brings a little bit of healthy into an otherwise indulgent season. Think of it as a palate cleanser, with the earthiness of the roasted beets, the sweetness of the apple, and the acidity of the orange and pomegranate your body will be thankful for some light fare.
I spent the last two weeks running around like crazy. I made over 200 tamales to sell! With the packing and the school recital and everything else, the making of the salad kind dropped down to the very bottom on my to do list. Even with all the craziness, I’m glad I get to share this recipe with you.
The kiddos and I are enjoying our time at my mom’s house, of course we are being spoiled silly. My grandmother passed away a couple of months ago, so even with the joy of being together there is still a hint of sadness. This will be our first Christmas without Güeli. My heart goes out to all of you who might be grieving the death of a loved one this Christmas. We will try to focus instead on the beautiful smiles of children on Christmas morning, the good food, and the birth of a baby unlike any other who came into this world to bring us joy. Merry Christmas!
The Recipe: Noche Buena Salad
It is thought that this recipe or variations of it have been around since the 1830’s. It is a true Mexican classic. You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.
Noche Buena Salad
- 2 hds. Romaine chopped
- 3 Beets, medium, roasted or steamed cut into slices
- 1 cup Jicama cut into matchsticks
- 3 Oranges cut into supreme
- 1 Apple, sliced
- ¾ cup Pomegranate, seeds
- 1/3 cup Peanuts, roasted, chopped
- 1/3 cup Orange juice fresh
- ¼ cup Vinegar white
- 1 clove Garlic minced
- 2 tbsp Olive oil optional
- Toss the chopped romaine with the rest of the ingredients, or arrange the ingredients on top of the lettuce.
- To make the dressing whisk the orange juice, vinegar, and garlic together. Slowly add the oil and continue whisking. Season with salt and pepper. Pour over salad.
You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.