In the kitchen with Kelley: Pomegranate and pear salad

I consider it a blessing that my children like fruits and vegetables and that they are all interested in eating healthy. That’s not to say they don’t indulge in sweets and junk food occasionally; they are teenagers, after all. But they at least have an awareness of what’s healthy and what isn’t, and they make healthy choices most of the time. I’m very proud of them, and one way I try to encourage them is by fixing healthy dishes that are also tasty and interesting. I don’t want them to think that healthy food has to be bland and boring.

Here’s a salad adapted from A Couple Cooks that I serve from time to time. It contains a few of their favorite foods (pomegranate seeds, pear, honey) and is tangy, i.e., interesting. And, of course, it’s healthy. According to LiveStrong.com, pomegranate seeds may prevent cancer:

Pomegranate seeds, like other fruits and vegetables, are rich in phytochemicals, which are beneficial substances found in minute quantities in plant foods. The group of phytochemicals in pomegranate seeds is called polyphenols. Pomegranate seeds are rich in specific polyphenols, such as tannins, quercetin and anthocyanins — all of which may offer both heart health and anti-cancer benefits. As powerful antioxidants, polyphenols may improve healthy cell survival, induce cancer cell death and prevent tumor growth, according to an article published in “The American Journal of Clinical Nutrition” in January 2005. Anthocyanins have anti-inflammatory, antiviral and antimicrobial properties.

We sometimes top the salad with crumbled goat cheese.