Heat the oven to 350°F. Melt the butter in a sauté pan over medium-high heat. Add the brown sugar, honey and salt and cook for 1 min. or until the sugar is melted. Add the pecans and toss to coat.
Line a rimmed baking sheet with parchment paper. Spread the pecan mixture on the baking sheet. Bake for 8 min. or until the pecans are toasted. Let cool. Cover and keep at room temperature.
Heat the vinegar and sugar in a saucepan to a boil. Add the shallots and remove from the heat. Let cool. Cover and chill. Drain before using.
Place the marmalade, mustard, vinegar, honey, orange zest and salt into a food processor. Cover and process until smooth. With the food processor running, pour in the oil and process until well blended. Cover and chill.
Mix the chilled quinoa, praline pecans, pickled shallots and orange sections. Spoon the quinoa mixture over the spring mix. Top with the raspberries and goat cheese. Drizzle with the vinaigrette before serving. *See recipe note below.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.