Discover pomegranates’ potential

It’s always makes me happy when fresh pomegranates show up in the produce aisle at the grocery store. Pomegranate season in the United States is October through January, so now is the time to make good use of this delicious superfood. Pomegranate arils get their vibrant red hue from polyphenols, which are powerful antioxidants. The arils also are good sources of vitamins C, E and K, as well as folate and potassium.

Here are instructions from POM Wonderful on the best way to open a pomegranate.

1. Cut: Cut off the top, about a half-inch from the crown.

2. Score: Once you remove the top, four to six sections of the pomegranate divided by white membrane will be visible. Score the skin along each section.

3. Open: Carefully pull the pomegranate apart over a bowl of water.

4. Loosen: Gently pry the arils loose using your thumbs. The plump, juicy seeds will sink to the bottom. Scoop away everything that floats to the top.

Pomegranate Wild Rice and Roasted Squash Salad

Serves 8 to 10. Recipe courtesy of POM Wonderful.

For rice:

2 cups water

1 cup wild rice

1 cup 100 percent Pomegranate Juice

1/2 teaspoon kosher salt

2 small acorn squash (wash the skin before using)

1 1/2 tablespoons olive oil

1/2 cup scallions, sliced

1/2 cup skinned hazelnuts, toasted and chopped

1/3 cup flat-leaf parsley, chopped

1/2 cup fresh basil, chopped

1 1/2 cups POM POMs Fresh Arils

For dressing:

2 tablespoons Pomegranate Juice

2 tablespoons white balsamic vinegar

1/8 teaspoon kosher salt

1/4 cup olive oil

Put water, wild rice, pomegranate juice and salt into a pot; cover, and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes or until rice has popped and is tender. Drain rice in a colander.

Preheat oven to 425 degrees. Cut squash into quarters and remove seeds and stem. Cut each piece into 1/2-inch slices. Brush squash slices with olive oil and season with salt and pepper. Roast in a 425-degree oven for 20 to 30 minutes until tender, tossing once halfway through.

To make the dressing, combine pomegranate juice, vinegar and salt in a small bowl. Whisk in the olive oil.

In a large bowl, combine the rice, squash, scallions, nuts, herbs and fresh arils. Mix in half the dressing.

Serve the salad with the remaining dressing on the side for anyone who wants to add more.