Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
In small bowl, mix all dressing ingredients with wire whisk until smooth. In large bowl, mix all salad ingredients.
Add dressing to salad; toss gently to mix. Just before serving, stir in cooled pecans. Store in refrigerator.