Foodie Fridays: Summer Solstice Salad

I have really been looking forward to trying the recipe for Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette from the Half Baked Harvest website, and it was just as delicious as I hoped it would be.  As usual I made some modifications, and since today is the Summer Solstice I decided to give my version a name change as a nod to this first day of summer.  Temperatures have been quite variable for the past month, but I think we are finally settling into our usual summer pattern of hot days and warm nights.  Main dish salads are perfect for southern summer suppers, and today's recipe is delightfully different from my usual salad meals.  Roast the vegetables early in the morning to avoid heating up your kitchen too much.  You could add some chicken if you feel the need for more protein, but the chickpeas and cheese are more than adequate for me.  This dish is a great way to start the summer season!

Summer Solstice Salad

1 large head cauliflower (I used the orange variety), cut into bite-sized florets
1 large red bell pepper, cut into chunks
1 small red onion, cut into chunks
2 T. olive oil
2 T. garlic-flavored oil*
1 tsp. chipotle chili powder
2 tsp. smoked paprika
1 tsp. salt (or to taste)
6 C. baby arugula
8-10 oz. Wensleydale cheese with apricots, cut into 6 portions
3 avocados
Creamy Honey Mustard Vinaigrette, or my cheater's version (see both below)

Combine the first eight ingredients in a large roasting pan and stir well to coat the vegetables thoroughly with oil.  Roast at 425 degrees for about 20 minutes, until the vegetables are tender and lightly charred.  Remove from the oven and set aside to cool to room temperature.

For each salad serving, place 1 cup of arugula in a bowl.  Top with a portion of the roasted cauliflower mixture, drizzle on some of the vinaigrette, and toss.  Crumble a portion of the cheese over the top. Add half of an avocado, diced or sliced, and serve.  Serves 6.

Creamy Honey Mustard Vinaigrette: Whisk together 1/4 C. olive oil, juice of 1 lemon, 3 T. honey, 2 T. Dijon mustard, 2 T. tahini, 2 T. apple cider vinegar, and salt to taste.

Cheater's Honey Mustard Vinaigrette: For each serving, whisk together 2 T. Marzetti Simply Dressed Lemon Vinaigrette, 1 tsp. Dijon mustard, and 1-2 tsp. honey.

*Or increase the olive oil to 4 T. and use 2 cloves of garlic, minced, instead.