Heat a nonstick skillet coated with cooking spray over medium-low heat. Add the pecans and cook for 6 minutes, stirring until lightly toasted. Sprinkle with sugar and red pepper and cook an additional minute. Remove from heat and cool on wax paper or a cutting board.
PREPARE THE VINAIGRETTE:
In a blender, combine all vinaigrette ingredients and process until smooth. Pour into a bowl; cover and chill. (Makes 1⅓ cups and will keep in an airtight container in the refrigerator for one week).
ASSEMBLE THE SALAD:
In a large bowl, combine the greens, ¾ cup of citrus vinaigrette, and orange sections. Toss well.
To serve, place 1 cup of greens mixture on each of 8 plates. Top with 1½ teaspoons pecans and 1½ teaspoons cranberries. Serve immediately.
If you are preparing this recipe as gluten-free, just be sure to use brands of Dijon and soy sauce that are GF.