Preheat your oven to 350°F (175°C). Spread the pecans evenly across a baking sheet and toast in the oven for about 5 minutes.

In a small saucepan, combine orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Heat until it simmers, then strain and cool.

Core and slice both green and red apples into bite-sized pieces and toss in lemon juice. Peel and segment navel oranges.

In a large mixing bowl, combine sliced apples, dried cranberries, toasted pecans, grapes, and segmented oranges. Gently mix to distribute.

Drizzle the cooled dressing over the fruit mixture and toss gently to coat all the fruit. Serve immediately or refrigerate for up to two days.