Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-10 minutes until fragrant and slightly golden. Cool before use.

In a small saucepan, combine orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Heat over medium heat, whisking until it boils. Simmer for about 3-4 minutes, then cool.

Core and slice the green and red apples, then toss with lemon juice to prevent browning. Peel and segment the navel oranges.

In a large mixing bowl, combine chopped apples, grapes, orange segments, dried cranberries, and toasted pecans. Stir gently.

Drizzle cooled dressing over the fruit mixture and toss gently to coat. Serve immediately for freshness.