Wash and dry the apples, pears, and red grapes thoroughly. Core and dice the apples, halve the grapes, chop the pears, and slice the celery.

Add the dried cranberries to the fruit mixture and gently toss with a spatula.

Toast the pecans in a dry skillet over medium heat for 3-4 minutes until aromatic.

Coarsely chop the toasted pecans and fold them into the fruit mixture.

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

Pour the dressing over the fruit and nut mixture and stir gently to coat.

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