Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
Dressing can be made ahead of time and stored in the fridge for up to 3 days.
Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.