The recipe for this pretty salad, sparkling with fresh pomegranate seeds, has made the rounds.

I first heard about Spinach Salad With Strawberries, Cucumber and Pomegranate Seeds when Gretchen Kantrow served it at her study club luncheon.

My neighbor, who tasted it there, served it for a luncheon she gave and then I made it for a party. The secret is having the fresh, ready-to-eat pomegranate seeds that are so pretty. We purchased the fresh pomegranate seeds at Costco, but they are available at several local grocery stores.

I know it’s a seasonal item and I don’t know how long they will be available. Pomegranate season begins in late October and peaks in November.

You can serve the salad without the pomegranate seeds, of course, but their sweet and tart crunchiness add to the salad. The seeds were small and tender in the ones I tried.

The seeds (called arils) also are good in yogurt or ice cream.

The salad is a mix of fresh baby spinach, thinly sliced cucumber, fresh strawberries, dried cranberries or cherries and the fresh pomegranate seeds.

The dressing recipe is an old one with vegetable oil, lemon juice, red wine vinegar, dry mustard and the garlic added right before serving.

I topped my salad with a few feta crumbles, but that’s optional.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.