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.

Pomegranate And Pear Salad
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Ingredients
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon stone ground mustard
  • 1 tablespoon honey
  • 2 teaspoons lemon juice, freshly squeezed
  • ¼ teaspoon sea salt
  • 1 pomegranate, seeded
  • 2 pears, sliced
  • Salad greens
Instructions
  1. In a small bowl, whisk together apple cider vinegar, olive oil, stone ground mustard, honey, lemon juice and sea salt to make vinaigrette.
  2. Place salad greens on four plates. Top with sliced pears, pomegranate and vinaigrette to taste.

We sometimes top the salad with crumbled goat cheese.

Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.