3 Salads Kourt is Eating on Rotation Right Now

We love to swap food pics in the group threads here at Poosh, and Kourt’s lunches always take the cake. These aren’t your to-go, plastic-container-shaking, pick-out-the-croutons salads either. These are easy, vibrant, plated, nutrient-dense masterpieces that have us going, “Damn, I really want a salad now.”

Here are the top three crunchy and satisfying salads Kourtney has been fueling up with lately:

Power Greens and Nut “Meat” Salad

Recipe Type:Lunch

Dietary Info:Vegan, Gluten-free

Serving Size:1

Total Time:10 min

Ingredients:

1 cup spinach
1 cup arugula
½ cucumber
½ cup ribboned beets (can slice cooked beets, or can spiralize raw beets for a crunch)
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste

For the nut “meat” topping:
1 cup walnuts (halves and pieces works great)
¼ cup toasted sesame seeds
1 garlic clove
1 teaspoon chili flakes
½ teaspoon turmeric
½ teaspoon coriander
½ teaspoon ground ginger

Instructions:

1. Pulse all topping ingredients in a food processor until chunky, like the texture of ground meat.

2. Taste it first, then season with salt and pepper if need be.

3. Slice cucumber into rounds, and ribbon or spiralize your beets.

4. Toss with the greens, olive oil, and lemon juice. Once combined, top with your nut mixture and enjoy!

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Kourtney Kardashian Barker

Antioxidant Powerhouse Salad With Blueberries and Goat Cheese

Recipe Type:Lunch

Dietary Info:Vegan, Gluten-free

Serving Size:2

Total Time:10 min

Ingredients:

1 ½ cups arugula
¼ cup cooked and chopped beets (We like them sliced into strips.)
½ grated carrot
¼ cup pomegranate arils
¼ cup blueberries
¼ cup walnuts, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Goat cheese
Salt and pepper to taste

Instructions:

1. Mix all ingredients together in a bowl.

OR:

1. Mix the arugula and carrots with the olive oil, lemon juice, and salt and pepper to taste, assembling the rest of the ingredients on top for a vibrant pop and more control over each delicious bite.

The ultimate refreshing sweet and salty combo.

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Kourtney Kardashian Barker

Arugula and Roasted Vegetable Salad

Recipe Type:Lunch

Dietary Info:Vegan, Gluten-free

Serving Size:2

Prep Time:1 hr

Cook Time:5 min

Total Time:1 hr 5 min

Ingredients:

2 cups arugula
1 cup cauliflower florets
1 cup butternut or acorn squash, cubed
1 cup asparagus, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste

Toppings:
Walnuts
Pomegranate arils
Soft-boiled quail eggs
Pink salt

Instructions:

1. Preheat the oven to 375 degrees.

2. Chop cauliflower into florets if you’re working with an entire head.

3. Peel skin off of butternut squash, or leave on for acorn squash.

4. Scoop out the pulp and seeds. Discard the seeds or save for later use.

5. Chop the pulp into 1- to 1 ½ -inch cubes.

6. Chop asparagus into 1 ½ – to 2-inch pieces.

7. Toss the cauliflower florets, asparagus, and cubed squash with olive oil.

8. Roast all vegetables together in a preheated pan for 45 minutes. Check the asparagus after 30 minutes to make sure it’s not burning. Remove asparagus if it looks finished first.

9. While the veggies are roasting, boil a small saucepan of water.

10. When boiling, drop in 3 quail eggs, and boil for 3 ½ minutes.

11. Transfer them to an ice bath for 5 to 10 minutes to cool before peeling.

12. After the veggies are roasted, assemble your salad. Combine your arugula and roasted vegetables.

13. Toss with the olive oil, lemon juice, and salt and pepper to taste.

14. Top with your walnuts and pomegranate seeds for a little crunch and tart sweetness. In between bites, dip your quail eggs in some pink salt, and munch for a pop of protein. Super filling and nutritious!

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