Wash and cube the Honeycrisp apples into bite-sized pieces, then toss with fresh lemon juice to prevent browning.

In a separate bowl, whisk together the mayonnaise and brown sugar for about 30 seconds until smooth and creamy.

Combine the lemon-coated apples, halved red grapes, chopped pecans, dried cranberries, and celery in the bowl with the dressing, and gently stir until evenly coated.

Cover the salad with plastic wrap or transfer to an airtight container, and refrigerate for at least 30 minutes.

Remove from the refrigerator, give it a final stir, and serve cold.