Heat a large nonstick skillet over medium heat. Coat polenta cubes with cooking spray. Add to pan, and cook 5 minutes. Turn croutons; cook 5 minutes more or until golden.
Shape goat cheese into a patty; coat with chopped pecans.
Combine juice, oil, and mustard in a small bowl; stir well with a whisk.
Arrange spinach and carrot on a plate. Top with polenta cubes, pecan-crusted goat cheese, and dressing.
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