Autumn Fruit Salad

2 medium Bartlett pears (or other ripe but firm pears), diced
2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best), diced
1 cup red grapes, halved
1/3 cup Greek yogurt (can substitute your favorite plain or vanilla non-dairy yogurt – see notes)
2 teaspoons freshly grated lemon zest (from 1 medium lemon)
1 tablespoon fresh lemon juice (from the zested lemon)
2 tablespoons pure maple syrup (can substitute honey)
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoons ground nutmeg
 1/3 cup pecans*, chopped

Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.
*If you prefer to make this without the pecans, just leave them off – it’s still plenty delicious without them.

DAIRY-FREE OPTION:
Use your favorite non-dairy yogurt, either plain or vanilla. Depending on how sweet your non-dairy yogurt is, you may want to adjust the sweetener.

VEGAN OPTION:
Follow the dairy-free option and choose pure maple syrup for the sweetener.

MAKE-AHEAD TIPS:
The salad tends to get a little watery if it sits for long, so I recommend keeping the dressing and the salad separate until right before serving. Also, if you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.

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