Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Remove and set aside to cool.

In a medium saucepan over medium heat, combine the orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Whisk continuously for 3–4 minutes until the sugar dissolves. Strain into a bowl and allow to cool.

Core the green and red apples, slice them into bite-sized pieces, and toss in a bowl with lemon juice to prevent browning.

Peel the navel oranges and segment them by removing the membrane, cutting segments into smaller pieces if desired.

In a large mixing bowl, combine the sliced apples, toasted pecans, dried cranberries, grapes, and orange segments. Gently fold together to combine.

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

Serve immediately or store in an airtight container in the refrigerator for up to 2 days. Dress just before serving for maximum freshness.