Wash and dry the fruits thoroughly under cool running water to remove any dirt or pesticides. Pat them dry using a clean kitchen towel or paper towels.

Dice the apples and pears into ½-inch cubes, and slice the banana into ¼-inch rounds, if using. Halve the grapes and segment the oranges, chopping them into smaller pieces.

Cut the pomegranate in half and hold one half cut-side down over a bowl. Tap the outer skin with a wooden spoon to release the seeds into the bowl.

In a large mixing bowl, gently combine all the prepared fruits: diced apples, pears, orange segments, banana slices, halved grapes, dried cranberries, and pomegranate seeds.

In a small mixing bowl, whisk together the maple syrup, ground cinnamon, vanilla extract, freshly squeezed lemon juice, and a pinch of sea salt.

Pour the cinnamon vanilla dressing over the fruit mixture in the large bowl. Gently toss the fruits with the dressing until all the pieces are evenly coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for about 15 minutes.

Once chilled, give the salad a gentle toss. Serve the fruit salad in individual bowls or a large serving dish.