Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries

Core and dice the Honeycrisp apples into bite-sized pieces. Toss them with the lemon juice in a large bowl to prevent browning.
Thinly slice the celery and halve the grapes. Add them to the bowl with the apples.
Toast the Pecans:

In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.
Mix the Dressing:

In a small bowl, whisk together the Greek yogurt (or mayonnaise), honey, salt, and pepper. Adjust sweetness or seasoning to your taste.
Assemble the Salad:

Pour the dressing over the apple mixture. Add the dried cranberries and toasted pecans. Toss gently until everything is evenly coated.
Serve:

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