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.