Heat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.

Prep the veggies: Toss carrots, radishes, and onion with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan. Roast for 12 minutes.

Add quick-cooking veg: Pull the pan, add asparagus and cherry tomatoes. Drizzle with 1 tablespoon olive oil, season again, and toss. Roast another 10–12 minutes, until edges are caramelized and asparagus is tender-crisp.

Toast the nuts: While veggies finish, toast nuts in a dry skillet over medium heat for 2–3 minutes, shaking often. Remove when fragrant and slightly darkened.

Make the dressing: In a small bowl, whisk 2 tablespoons olive oil, lemon juice and zest, Dijon, honey, garlic, a big pinch of salt, and pepper. Taste and adjust—add more lemon for brightness, honey for balance, or salt for punch.

Dress the greens: Place arugula in a large bowl. Spoon over half the dressing and toss gently until just coated. You want the leaves glossy, not drenched.

Combine warm with cool: Add the roasted vegetables straight from the oven to the arugula. Toss lightly so the residual heat softens the greens without wilting them completely.

Finish: Sprinkle with goat cheese, toasted nuts, and fresh herbs. Drizzle remaining dressing over the top. Add a grind of black pepper and a pinch of flaky salt if you have it.

Serve: Plate immediately while warm. For a heartier meal, top with roasted chickpeas or warm grains like farro.