For the Baked Pears: Preheat oven to 350. Peel and halve the pear lengthwise. Remove the core with a paring knife. Set each half cut-side down and slice lengthwise into fifths. Melt coconut oil and toss pears with oil and 1/2 packet of Truvia. Arrange pears in a single layer on a prepared baking sheet or dish and bake 25-30 minutes until golden brown and caramelized. Let pears cool while preparing salad.
For the dressing: Whisk together olive oil, vinegar, Dijon mustard, remaining half of Truvia packet, salt, and pepper in a small bowl.
Layer spinach, pecans, and blue cheese in a serving bowl. Add vinaigrette and toss gently to combine; top with cooled pears. Serve immediately.