Preheat your oven to 350°F. Spread pecans evenly on a lined baking sheet and toast them for about 5-7 minutes until fragrant and golden brown. Let them cool completely before chopping.

In a small saucepan over medium heat, combine the orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Bring to a low boil, simmer for 3-4 minutes until slightly thickened. Strain the dressing and let it cool.

Core and slice the green and red apples into bite-sized pieces. Toss the apple pieces in fresh lemon juice to prevent browning.

Peel the navel oranges and slice them into bite-sized pieces, removing any seeds.

In a large mixing bowl, combine the sliced apples, dried cranberries, toasted pecans, halved grapes, and orange pieces. Gently mix together.

Drizzle the cooled citrus dressing over the fruit mixture and toss gently until evenly dressed.

Serve immediately or cover and refrigerate until serving. If chilling, let it sit for about 30 minutes to allow the flavors to meld together.