Ensalada De Nochebuena
Celebrate the festive season with the vibrant and refreshing Ensalada De Nochebuena, a traditional Mexican Christmas Eve salad that's as delightful to the eyes as it is to the palate. Featuring a colorful medley of thinly sliced roasted beets, juicy orange rounds, crisp jicama matchsticks, sweet pineapple, and crunchy red apple cubes, this dish is topped with the jewel-like sparkle of pomegranate seeds and the irresistible crunch of roasted peanuts. Nestled on a bed of fresh romaine lettuce, the salad is lightly dressed with a zesty lime juice blend that perfectly balances sweet and savory flavors. Perfect as a holiday side dish or unique appetizer, this recipe not only captures the spirit of the season but also provides a wholesome, refreshing twist to your Christmas dinner spread.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 3 large oranges
- 6 leaves romaine lettuce
- 1 medium jicama
- 0.5 whole pineapple
- 2 medium red apples
- 0.5 cup pomegranate seeds
- 0.5 cup roasted peanuts
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar (optional)
- 0.25 teaspoon salt
Instructions
Rinse the beets thoroughly and place them in a medium saucepan. Cover with water and bring to a boil. Lower heat to medium-low and simmer for about 30 minutes or until the beets are fork-tender. Remove from heat and allow to cool completely before peeling and slicing thinly into rounds.
While the beets are cooking, peel the oranges, removing as much of the white pith as possible. Slice into rounds and set aside.
Wash and pat dry the romaine lettuce leaves. Arrange them on a large serving platter or salad bowl as the base of the salad.
Peel and cut the jicama into thin matchsticks. Set aside.
Peel and core the pineapple, then dice into small bite-sized chunks.
Core the red apples and dice them into small cubes. To prevent browning, toss the apple cubes in 1 tablespoon of lime juice.
Once all the components are prepped, begin layering the salad on top of the romaine lettuce. Start with the beets, followed by orange rounds, jicama, pineapple, and diced apples.
Sprinkle the pomegranate seeds and roasted peanuts evenly across the top of the salad.
In a small bowl, whisk together the remaining lime juice, sugar (optional), and salt. Drizzle the mixture evenly over the salad right before serving.
Serve chilled or at room temperature as a colorful and refreshing side dish for your holiday feast.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 191.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
