In a small container combine the balsamic vinegar, dijon mustard, 1 tablespoon of olive oil and 1 teaspoon of honey. Season generously with salt and pepper. Whisk to combine or put a lid on the container and shake vigorously.
Preheat the oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. Cut the acorn squash in half and remove seeds. Slice the squash crosswise into 1/2 inch thick slices.
Lay the squash slices in one even layer on the baking sheet. Drizzle with 1 tablespoon of olive oil and 2 teaspoons of honey. Toss the squash to coat evenly in the honey and olive oil. Season generously with salt and pepper.
Roast the squash for 20-25 minutes, until squash is tender and browned. Remove from oven and cool until slightly warm or room temperature.
Place the spinach in a large bowl, top with figs, squash, pecans and blue cheese. Pour the dressing over the salad and toss. Serve immediately.
Make Ahead: The squash can be roasted a day in advance and the dressing can be made up to 3 days in advance.