Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them in the oven for 5–10 minutes until fragrant and slightly golden. Let cool completely.

In a small saucepan over medium heat, whisk together the orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Simmer for about 3–4 minutes, then strain to remove zest and cool.

Core and slice the green and red apples into bite-sized pieces. Toss apple pieces with lemon juice in a large bowl to prevent browning. Chop the navel oranges into similar-sized pieces.

In a large mixing bowl, gently fold together the apple pieces, chopped oranges, dried cranberries, grapes, and cooled pecans until well-distributed.

Drizzle the cooled spiced citrus dressing over the fruit mixture and toss gently to coat evenly.

Serve immediately for best texture and flavor. Refrigerate for up to 1–2 days if desired.