In a shallow baking pan, bake the pecans in a 350° F. oven until golden in the center (break one to check), 8 to 10 minutes. Let cool.
In a large bowl, gently mix the spinach, pecans, Gorgonzola and cranberries.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon zest. Drizzle onto the salad and lightly toss. Season the salad to taste with salt and pepper.
Notes
*To save time, buy the pre-packaged spinach bags. Be sure to re-wash the spinach.