1. Begin by peeling the oranges carefully, removing as much of the white pith as possible to avoid bitterness. Segment the oranges over a bowl to catch the juices—this will become part of your dressing.
2. Core and thinly slice the apple. To prevent browning, toss the slices immediately with half the fresh lemon juice.
3. In a large mixing bowl, combine the orange segments, apple slices, pomegranate seeds, and fennel if using. The contrast between the juicy fruits and crisp fennel creates a delightful texture.
4. In a small bowl, whisk together the remaining lemon juice, honey, ground cinnamon, and a pinch of sea salt. Pour this dressing over the fruit mixture, gently tossing to coat everything evenly.
5. Add the chopped fresh mint leaves and toasted nuts, folding them in with care to preserve their texture and flavor.
6. Let the salad sit for at least 10 minutes before serving. This resting time allows the flavors to meld beautifully, much like the marinara sauce Nonna Rosa would let simmer slowly, coaxing depth from simple ingredients.

From my experience, the key to a perfect Winter Fruit Salad lies in balancing the sweet and tart elements. When I first introduced this salad to my daughters, Olivia and Isabella, they loved how the cinnamon added a hint of warmth—like a quiet whisper of winter magic.