Ensalada de Nochebuena

Name: Ensalada de Nochebuena
Cuisine: Mexican
Ingredients: 2 cups (150 g) chopped romaine lettuce; 2 medium beets, cooked, peeled, and thinly sliced; 1½ tablespoons honey; 1 teaspoon grated orange zest; 3 tablespoons pomegranate juice (from the pomegranate garnish); 3 tablespoons pomegranate juice (from the pomegranate garnish); ½ cup (100 g) plain Greek yogurt; ½ cup (60 g) matchstick-cut, peeled jicama; 1 apple, halved, cored, and sliced; 2 oranges or mandarins, peeled and segmented; 2 oranges or mandarins, peeled and segmented; ½ cup (90 g) pomegranate seeds (from about 1 pomegranate; reserve juice for the dressing); ½ cup (90 g) pomegranate seeds (from about 1 pomegranate; reserve juice for the dressing); 1 prickly pear or kiwi, peeled and sliced; 1 prickly pear or kiwi, peeled and sliced; ¼ cup (35 g) Spicy Roasted Pepitas

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

Christmas Eve is a time for family and friends to gather and eat, drink, and be merry. This traditional and colorful salad is loaded with crunchy romaine, pepitas, apples and earthy beets, tart citrus, prickly pear, and pomegranate, all dressed with a sweet, creamy dressing. It is a welcome departure from the rich fare that dominates the rest of the holiday table.

Ingredients

Americas
Mexico
Side dish
Vegetarian
Gluten-free
Christmas
New Year

Ingredients

Method