Wash all fruits thoroughly under cold running water. Pat dry with clean kitchen towels.
Core and dice the apples and pears into uniform bite-sized cubes, approximately 1/2-inch pieces.
If using whole pomegranate, cut it in half and tap the back with a wooden spoon over a bowl of cold water to release the seeds. The seeds will sink while the white pith floats for easy separation.
To toast the walnuts and pumpkin seeds (if using), spread them on a baking sheet and place in a preheated 350°F oven for 8-10 minutes until fragrant and lightly golden. Allow to cool before roughly chopping the walnuts.
In a large mixing bowl, gently combine the diced apples, pears, pomegranate seeds, toasted walnuts, and optional ingredients like dried cranberries, pumpkin seeds, and orange zest.
In a small separate bowl, whisk together the maple syrup, fresh lemon juice, and optional cinnamon and vanilla extract until well combined.
Pour the dressing over the fruit mixture and toss gently to coat all ingredients evenly without bruising the delicate fruits.
For best flavor, cover the bowl and refrigerate for 30 minutes to allow the fruits to absorb the dressing.
Before serving, give the salad a final gentle toss and transfer to a serving bowl. Garnish with fresh mint leaves if desired.
