Bring cider to a boil in a medium saucepan; stir in bulghur wheat. Cover, remove from heat, and let stand 2 hours. Pour mixture through a wire-mesh strainer, pressing with back of spoon; discard cider. Transfer bulghur wheat to a bowl. Stir in apple chunks, orange sections, and dates.
Whisk oil and next 3 ingredients until blended; pour over salad, and toss gently. Chill.
Bake pecans in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted; cool. Stir into salad, and serve immediately.