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Ready to serve Ensalada Nochebuena

Ensalada Navidena

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  • Author: Noreen
  • Total Time: 15 minutes
  • Yield: 6 servings 1x


Ensalada Navidena in medium-sized beets, cooked and diced.


  • 23 medium sized beets, cooked and diced
  • fresh pineapple, cubed
  • 1 large red apple, peeled and diced
  • 1 large orange, cut into triangular pieces
  • 12 bananas, cut into ~1/4 inch slices
  • 1 heaping handful of kale, roughly chopped
  • 1 medium sized jicama, thinly sliced (optional)
  • 1 plantain, cut into ¼ inch slices (optional)
  • ¼ cup peanuts
  • ¼ cup pomegranate seeds (for garnish)


  • 3 tablespoons of orange juice
  • 2 tablespoons vinegar (preferably red wine or pomegranate)
  • ⅓ cup olive oil
  • 1 handful of mint, finely chopped


  1. Whisk together your orange juice, vinegar, olive oil, and mint into a small mixing bowl. Once it’s all well-mixed, pour your ensalada nochebuena dressing into your larger, final serving bowl
  2. Into the larger bowl, add your beets, pineapple, orange, apple, and banana. Toss everything around in the vinaigrette
  3. Next, add in your kale and peanuts, and toss again
  4. Garnish with pomegranate seeds and lime, and enjoy!
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Appetizer
  • Cuisine: Mexican