Heat a grill pan over high; coat with cooking spray. Grill onion slices, turning occasionally, until charred and very tender, 10 to 12 minutes. Place in a bowl; cover with plastic wrap, and let stand 5 minutes.
Whisk together Smoked and Spiced Pecans, oil, vinegar, Dijon, and pepper in a large bowl. Add spinach and onions; toss to coat. Divide among 6 plates. Top evenly with goat cheese.
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