Begin by washing and dicing your crisp apples and juicy pears into bite-sized pieces. Halve the red grapes and chop the celery into small bites as well. In a large mixing bowl, combine all these fresh ingredients.

Gently fold in the dried cranberries to the fruit mixture. Toss carefully to ensure they are evenly distributed.

In a dry skillet over medium heat, toast the pecan pieces for about 3-4 minutes until golden brown.

Once toasted, remove the pecans and allow them to cool slightly. Coarsely chop and fold them into the fruit mixture.

In a separate bowl, whisk together yogurt, honey, lemon juice, ground cinnamon, vanilla extract, and a pinch of salt until smooth.

Pour the yogurt dressing over the fruit and nut mixture. Toss gently until everything is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes before serving.