Prepare all fruits by washing thoroughly. Core and dice the apples and pears into bite-sized pieces, keeping the skin on for added nutrition and texture.

Peel the oranges completely, removing all white pith, then segment them by cutting between the membranes to release clean fruit pieces.

Gently rinse the blackberries and pat them dry with paper towels. Remove any stems or damaged berries.

If using fresh pomegranate, cut it in half and remove the arils carefully to avoid staining. If using pre-packaged arils, simply drain if necessary.

Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, then roughly chop them.

In a small bowl, whisk together orange juice, honey, lemon juice, ground cinnamon, vanilla extract, and a pinch of salt until well combined.

In a large serving bowl, combine the diced apples, pears, blackberries, pomegranate arils, orange segments, and dried cranberries.

Pour the cinnamon orange dressing over the fruit mixture and gently toss until all pieces are evenly coated.

Sprinkle the toasted pecans over the top and give one final gentle stir to distribute.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.

Serve chilled as a side dish, light dessert, or healthy snack option.

Store any leftovers covered in the refrigerator for up to 3 days, though it's best enjoyed within 24 hours.