Acorn Squash Salad

3 lb acorn squash, baked, peeled, seeded, and diced
3 medium Granny Smith apples, cored and diced
2 stalks celery, diced
4 scallions, minced
1/4 C raisins
1 C plain nonfat yogurt
1 T apple cider vinegar
2 tsp honey Dijon mustard
2 T honey
Freshly ground black pepper to taste
1/3 C chopped pecans, toasted

Toss squash with apples, celery, scallions, and raisins; set aside. Blend yogurt with vinegar, mustard, honey, and black pepper. Pour over squash and toss until all ingredients are coated evenly. Refrigerate, covered, for at least 2 hours, stirring occasionally. Sprinkle with pecans just before serving.