Fry the bacon in a medium skillet over medium heat until brown and crisp. Using a slotted spoon, transfer the chopped bacon to a paper towel-lined plate, and set aside to cool.

To make the dressing, use a fork to mash the blue cheese in a medium bowl. Whisk in the buttermilk, sour cream, hot sauce, and salt and pepper to taste.

To make the spiced pecans, place a 12-inch square of foil on a baking sheet, and spray the foil with nonstick vegetable spray. Heat the brown sugar, olive oil, and balsamic vinegar in a large skillet over medium heat, stirring, until the sugar melts and the mixture bubbles. Add the pecans and the cayenne, and stir until the nuts are well coated. Transfer the nuts to the foil, spreading them out, and allow them to cool completely (they will harden and dry).

Combine the baby spinach, red onion, dried cranberries, bacon, and spiced pecans in a large bowl. Toss the salad with the creamy blue-cheese dressing just before serving.