Ingredients:
Fruit Salad:
2 medium green apples
2 medium red apples
¾ cup dried cranberries
1 cup pecans
1 cup grapes
3 medium navel oranges
1 medium lemon (juiced)
Dressing:
½ cup orange juice
¼ cup white sugar
¼ teaspoon apple pie spice
Zest of 1 lemon
Zest of 1 orange
Instructions:
Preheat oven to 350°F. Place pecans on a baking sheet and roast them in the oven until fragrant, about 5-10 minutes. Remove from the oven and set aside to cool.
In a small saucepan, combine orange juice, sugar, apple pie spice, lemon zest, and orange zest. Place over medium heat, whisking to combine. Bring to a low boil, then reduce heat and simmer for 3-4 minutes.
Strain the mixture through a fine mesh strainer to remove any zest and cool completely.
Core and slice the apples into bite-sized pieces. Toss the apples with juice from half a lemon to prevent browning.
Peel the oranges and cut them into bite-sized pieces.
In a large bowl, combine the apples, dried cranberries, toasted pecans, grapes, and oranges.
Drizzle the cooled dressing over the fruit and toss gently to combine. Serve immediately.
