Paleo Herb-Cured Meat & Roasted Vegetable Board

Total time1 hr 5 min

Prep time30 min

Cook time25 min

Paleo Herb-Cured Meat & Roasted Vegetable Board

Nothing on this board needs a compliance asterisk — it's just genuinely good ingredients, arranged well. Uncured salami and crisp bacon sit alongside silky smoked salmon, while roasted zucchini, carrots, and beet wedges bring caramelized edges and earthy sweetness straight from the sheet pan. Briny olives, ripe strawberries, blueberries, and grapes add color and juicy contrast in every direction. The real showstopper is the coconut herb dip — full-fat coconut milk simmered down until velvety, then brightened with garlic, lemon, parsley, and chives. Fresh rosemary and thyme sprigs scattered across the top make it look as good as it tastes. It's an easy, crowd-pleasing spread that fits a Paleo table without any fuss.

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Ingredients

6 servings

For the board

6 oz uncured pork salami or prosciutto, thinly sliced
Blue Rock Cooked Turkey Salami Empire Kosher Turkey Salami, Classic
See all
Chef's tip
Turkey salami is milder and a little less fatty. Slice or dice it the same way.
4 oz uncured pork bacon, cooked and broken into pieces
6 oz smoked salmon, sliced
½ cup pitted green or kalamata olives
1 cup fresh strawberries, hulled
½ cup fresh blueberries
1 small bunch seedless grapes
4 oz prosciutto-wrapped melon or sliced cucumber rounds

For the roasted vegetables

1 medium zucchini, sliced into ¼-inch rounds
2 medium carrots, peeled and cut into sticks
1 medium beet, peeled and cut into ¼-inch wedges
2 tbsp olive oil, divided
½ tsp fine sea salt, divided

For the coconut herb dip

1 can (13.5 oz) full-fat coconut milk
2 cloves garlic, minced
2 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp fine sea salt

For serving

1 tbsp fresh rosemary sprigs, for garnish (optional)
1 tbsp fresh thyme sprigs, for garnish (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the zucchini rounds, carrot sticks, and beet wedges in a single layer on the prepared sheet, keeping the beet wedges on one side to prevent their color from bleeding onto the other vegetables. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp sea salt, then toss each group lightly to coat.
2
Roast the vegetables for 20–25 minutes, flipping once halfway through, until the carrots and zucchini are tender and lightly golden at the edges and the beet wedges are fork-tender. Transfer to a plate and let cool for at least 10 minutes before placing on the board.

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