Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese

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1/2 pound hickory smoked bacon slices, roughly chopped

1/2 cup pecans, toasted and roughly chopped

Two 6-ounce containers baby spinach

1/2 small red onion, thinly sliced

1 cup dried cranberries

Dressing:

1/2 cup Danish blue cheese, crumbled

1/4 cup buttermilk

1/4 cup sour cream

1/4 teaspoon sugar

Salt and freshly cracked black pepper