Please enable javascript in your browser to view this site!

Roasted Vegetable Salad with Lemony Yogurt Sauce

Active Time: 20 minutes / Cook Time: 15-25 minutes / Total Time: 35-45 minutes

Makes 2 servings

Roasted Veg Salad w Lemony Yogurt Sauce.JPG


  • 1 tablespoon coconut oil, melted
  • 1 large shallot, peeled and quartered lengthwise
  • ½ bunch asparagus, (about ½ lb.) woody ends removed, cut into 2” pieces (You can reserve the rest of the bunch for dinner on Day 4.)
  • 2 carrots, cut on the diagonal into ¼” thick ovals
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup whole-milk plain yogurt (or non-dairy yogurt)
  • 1 tablespoon chopped chives, divided
  • 1 tablespoon minced fresh tarragon OR thyme
  • ½ teaspoon lemon zest
  • 1-2 teaspoons lemon juice, or to taste
  • Pinch of fine sea salt
  • 4 cups baby arugula
  • ¼ cup toasted pine nuts*
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper, to taste (optional)


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place shallot, asparagus, and carrots on the baking sheet, drizzle with the coconut oil, sprinkle with the ¼ teaspoon each salt and pepper, and using clean hands, toss to evenly coat the vegetables. Roast for 15-25 minutes, depending on desired doneness, stirring once.
  2. While the vegetables roast, combine the yogurt, most of the chives, tarragon, lemon zest and juice, and a pinch of salt in a small bowl. Taste and adjust salt and lemon to your liking.
  3. When the vegetables are done, place 1 ½ tablespoons of yogurt in the middle of each of two plates. Use the back of a spoon to swirl it into a wider circle.
  4. Top each plate with 2 cups of arugula, and pile ½ of the roasted vegetables onto each pile of arugula. Sprinkle each plate with 2 tablespoons pine nuts and the reserved chives, dollop on a ½ tablespoon of the remaining yogurt sauce, and drizzle with ½ tablespoon olive oil. Add freshly ground pepper, if desired, and serve.

* To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!

Chef’s Tip: This is more a method than a recipe. Take seasonal vegetables that have been cut into 1-1 ½” pieces, slick them with oil, toss with salt, pepper, and dried spices and herbs of your choosing, and bang them in a medium-hot oven (425°) until they’re tender and browned. Toss with fresh herbs and/or greens, maybe add a little grated hard cheese, drizzle with a bit of oil, and call it dinner! Denser vegetables such as winter squash, broccoli, and cauliflower will take longer to cook through than lighter vegetables such as zucchini, green beans, and asparagus.