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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

This salad 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.
Course Salad
Cuisine Mexican
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 343kcal
Author Dora Stone


  • 2 heads 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
  • cup Peanuts roasted, chopped


  • 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.


Calories: 343kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 80mg | Potassium: 1488mg | Fiber: 16g | Sugar: 30g | Vitamin A: 27576IU | Vitamin C: 92mg | Calcium: 181mg | Iron: 5mg