In a large mixing bowl, combine the diced apples, halved grapes, chopped ripe pears, and sliced celery.

Gently fold in the dried cranberries.

Toast the pecans in a dry skillet over medium heat for 3–4 minutes, then coarsely chop.

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

Pour the yogurt dressing over the fruit and pecan mixture and gently fold to coat.

Cover and chill in the refrigerator for at least 30 minutes.

Before serving, give the salad a gentle stir and serve chilled.