Preheat oven to 325 degrees.

Place parchment paper on baking sheet and evenly place pecans on parchment paper.

Toast pecans in oven for 10 minutes.

While pecans are in the oven, add honey and 2 tablespoons sugar to small saucepan and bring to boil (use medium-low to medium heat). After mixture bubbles for 2 minutes, remove from heat and set aside.

Once pecans are done toasting in the oven, place them in a medium bowl and mix with honey and sugar mixture until they are all coated.

Place coated pecans back on parchment lined baking sheet and bake for 10-12 more minutes. Remove from oven and let cool completely.

Add 2 tablespoons sugar, salt and cinnamon to a medium bowl and stir. Break up any pecan clumps and mix them in the salt, sugar, and cinnamon and toss until coated.

Add greek yogurt, coconut milk, honey, and cider vinegar to a food processor and pulse until mixture is smooth and combined. Transfer mixture to a mason jar or bowl and stir in the poppy seeds. Store in the fridge until ready to use.

In a large bowl, add the spinach, sliced pear, cubed avocado, pecans, and dried cranberries and toss together. Top with feta cheese. Add dressing just before serving.