Line shallow pan with foil, stir together pecans and coffee liqueur.
Bake at 300°F., 12-15 minutes stirring twice, until toasted.
Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes.
Finely chop cranberry mixture in food processor; stir together with vinaigrette.
Toss together cranberry vinaigrette, banana slices and orange sections.
Line plates with spinach and onion; top with banana mixture.
Sprinkle pecans over salad.