Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them in the oven until fragrant, about 5-7 minutes. Remove and let them cool.

In a small saucepan, combine the orange juice, sugar, apple pie spice, and the zests of lemon and orange. Whisk together and bring to a gentle boil. Simmer for 3-4 minutes until thickened. Strain through a fine mesh sieve and let cool.

Core and slice the green and red apples into bite-sized pieces, tossing them in the juice of half a lemon to prevent browning.

Peel the oranges and segment them into bite-sized pieces.

In a large bowl, combine the green apples, red apples, dried cranberries, toasted pecans, grapes, and orange segments.

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

Serve the fruit salad chilled in a stunning glass bowl for visual appeal.