Amanda De Jager Friedman: I love this time of year

The beginning of autumn is officially upon us. While it doesn't actually feel like fall, little changes are beginning to take place.

The mornings are just a bit cooler, and the hours of light are certainly diminishing.

The produce at the farmers market is changing, with the wealth of summer bounty making way for the amazing produce of autumn.

I love this time of year, or at least I will love it as the weather cools off. Along with the cool air, the gorgeous apples and squash, smell of spices, the good football games, and, of course, the local pumpkin patches all make this my favorite season. I am thrilled that it is finally appropriate to start writing fall recipes!

Conversely, I am aware that today is forecast at nearly 100 degrees, and heating your oven to 425 to roast butternut squash does not sound like an alluring activity. This in mind, I put together a recipe for a delicious salad with outstanding fall flavors, but warm weather appeal. When it finally cools down, you can serve this as a first course to a big dinner. For now, it would make for a great dinner in itself -- just add some grilled chicken and you've got a meal!

This recipe is inspired by my lovely mother-in-law, who never fails to serve a delicious salad before dinner. No iceberg and bottled ranch allowed! She serves the best fruit and spinach salads, adapting them to the seasons with different modifications. I just love her colorful versions of plated salads with yummy homemade dressings; there's nary a leftover leaf on anyone's plate!

I remember eating a salad similar to the one below during the fall at their house. The dinner table has always been one of my favorite places, but it is even more special in my in-law's home, where great flavors, love and laughter abound.

Spinach salad with apples and spiced pecans, and honey vinaigrette

2 apples, cored and very thinly sliced

Orange juice

8 cups loosely packed baby spinach

1 cup spiced pecans

4 oz cup blue cheese crumbles

Honey Vinaigrette

Immediately after slicing apples, toss them with about 1/4 cup of orange juice.

Toss spinach leaves with about 2/3 cup of honey vinaigrette. Add more to taste if necessary. Transfer to a large serving bowl or individual plates. Designing as you please, top with sliced apples, blue cheese, and spiced pecans. Serve immediately.

Honey Vinaigrette

1/2 cup apple cider vinegar

1/4 cup honey

1 tablespoon very finely diced shallot

1 tablespoon Dijon mustard

1 cup vegetable oil

1 tsp salt

1 tsp pepper

Combine all ingredients in an old spaghetti sauce jar with a lid. Shake vigorously until combined. Store leftovers in refrigerator.

Spiced Pecans

2 tablespoons vegetable oil, separated

2 cups pecans

1/4 cup white sugar

1/4 cup brown sugar

2 tsp cayenne pepper

1 tsp salt

Heat oven to 350 degrees. Brush baking sheet with 1 tablespoon of the oil. Toss pecans with all remaining ingredients. Spread in an even layer on baking sheet. Bake for 20 minutes, stirring once after 12 minutes. Cool before serving.