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This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.
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Noche Buena Salad

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Author Dora Stone


  • 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.