Have you ever made a Mexican Christmas Salad for the holidays?
I never knew this was “a thing” until I was challenged to redo a recipe from Lea Ann at Cooking on the Ranch.
I researched the Ensalada de Nochebuena, which is Spanish for Christmas Salad. According to Hispanic Kitchen,
Although many variations exist, three ingredients are at the core: beets, pomegranate and jicama.
The root vegetable – jicama is also known as "Mexican potato," so it's an appropriate member.
Beets are included for color along with pomegranate seeds sprinkled across the top. Apples, oranges, and sometimes bananas round out the list.
I took Lea Ann’s advice and made this Christmas Eve Salad a chopped salad recipe for my Christmas eve dinner.
Since I felt this festive Mexican Christmas eve salad reminded me of an English trifle, I arranged it in my trifle bowl.
My trifle bowl is from Pampered Chef, but Anchor Hocking makes a very attracted footed trifle bowl.
My version of Mexican Christmas Salad
Lea Ann’s version Christmas eve salad recipe uses pomegranate seeds, romaine lettuce, peanuts, oranges, jicama, along with red and golden beets. I’ve seen other recipes use pepitas (pumpkin seeds), apples, bananas, and pine nuts.
Keeping Christmas nut free: I kept pretty true to her Mexican Christmas salad recipe, but omitted the peanuts due to my daughter’s nut allergy.
Pepitas: I served the pepitas on the side, since my kids aren’t crazy about them.
Jicama: We all love jicama. But if you can’t find it at your grocery store, you can substitute whole water chestnuts since they’re white and crunchy, too.
Where to place the beets: Next time I make this, I’ll put the beets on the bottom so they don’t run and spoil the look of the layer below them.
Dressing: For the dressing, most recipes call for Crème Mexicana, which is Mexican sour cream. If you cannot find it in your grocery store or want to use something lighter, use nonfat Greek yogurt instead. I found Lea Ann’s version super thick, so I thinned it with rice vinegar.
Vegan or Dairy Free? If you want to keep your Mexican Christmas Eve Salad vegan or dairy free, use my vegan sour cream instead of Crème Mexicana. It’s so tasty, you’ll never believe it’s not sour cream!
How much salad? Finally, I doubled Lea Ann’s recipe so the layered Mexican Christmas Eve salad would fit in my trifle bowl.
How to smoke beets for Christmas eve salad
Have you ever had smoked beets? Amazing! If you have a smoker, you should try this. If not, regular canned beets are fine for the Christmas Eve Salad.
While you can roast beets in the oven using my method for cooking and peeling beets, I love smoking beets in my electric smoker. Here’s how:
1. Set smoker to 275 degrees F. Add your favorite type of wood chips. And don’t forget to add water to the drip pan!
2. Coat an oven safe roasting pan with cooking spray. (Make sure your pan will fit inside your smoker.)
3. Remove beet tops from beets and set aside.
4. Wash beets. Cut into quarters and place in your roasting pan.
5. Place roasting pan in your smoker and cook for 3 hours or until the beets are soft when pricked with a knife or fork.
6. Remove from smoker and let cool.
7. Peel skin off beats with a paring knife.
More salad recipes
Here are some tasty salads to enjoy during the holidays or year round:
● Seven Layer Salad (this is also made in a trifle bowl)
For the salad:
- 6 red beets, smoked, peeled, and roughly chopped
- 1 romaine heart, coarsely chopped
- 1 small jicama, peeled and roughly chopped
- 4 navel oranges, peeled and roughly chopped
- 2 5.3-ounce containers pomegranate arils
For the dressing:
- 1/2 cup light mayonnaise
- 1/2 cup Crème Mexicana
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 canned chipotle chilies, minced
- 4 tablespoons rice vinegar
- Pepitas - optional (pumpkin seeds)
For Mexican Christmas salad:
- Layer ingredients in your trifle bowl in the order listed. For fun, you may want to break up the romaine lettuce into two layers.
- Since beets have a tendency to run, you may want to have them as the bottom layer.
For Mexican Christmas salad dressing:
- In a small mixing bowl, combine ingredients and stir until blended.
- Serve on the side.
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Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 163mgCarbohydrates: 28gFiber: 7gSugar: 15gProtein: 7g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted June 10, 2013, December 10, 2016, and December 8, 2017. Updated with new pictures and information.