Stir together pecans, coffee liqueur, and seasoned salt. Line pie pan or shallow pan with foil, place coated pecans in pan, and bake at 300°F for 12 to 15 minutes—stirring twice—until toasted. Set aside. If made ahead, store in sealed container. Combine cranberries and juice, cover, and microwave on HIGH 30 seconds; let sit 5 minutes. Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette. Toss together cranberry vinaigrette, banana slices, and orange sections. Line 4 plates with spinach and onion; top with banana orange mixture. Sprinkle toasted pecans over salad. Makes 4 servings.