Spinach Salad with Apples and Pecans

Coat a small skillet with nonstick cooking spray; place over medium-low heat. Add pecans; cook 5 minutes or until lightly toasted, stirring often. Sprinkle with 1 tablespoon brown sugar and cinnamon; cook 1 minute more, stirring continuously. Transfer pecans to a plate to cool.

For dressing, in a small bowl whisk together vinegar, oil, mustard, remaining tablespoon brown sugar, and salt and pepper to taste; set aside.

Combine spinach, apples and onion in a large bowl. Drizzle with dressing, sprinkle with pecans and serve.