Bring 1/2 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; reserve juice.
In a small bowl, whisk oil, vinegar, orange peel and the juice the cranberries soaked in. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead.)
Place greens in large bowl. Toss with 2/3 of dressing. Add orange segments to bowl, reserving a handful of pieces. Add pecans, reserving about 2 tablespoons. Toss with remaining dressing.
Top salad reserved orange segments and pecans.
Recipe Notes
Optional: After tossing salad in the bowl, spread it on a platter, arrange reserved orange slices decoratively on top and sprinkle with pecans. The platter makes a prettier presentation.