Heat the oven to 350°F (180°C). Line a rimmed baking sheet or large baking dish with parchment paper.
Prep strawberries and rhubarb per instruction above.
In a large bowl, mix the rhubarb, strawberries, honey, balsamic vinegar, and salt. Gently toss to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 30 to 40 minutes, until the juices are thickened and the rhubarb is tender to the touch. While the fruit is roasting, toast the nuts.
Line a second rimmed baking sheet or large baking dish with parchment paper. Spread the cashews, sunflower seeds, and pepitas onto the baking sheet. Transfer to the oven and roast for about 10 to 15 minutes, stirring occasionally until golden brown.
Serve: Top the yogurt with strawberry rhubarb mixture and cashew mixture. Enjoy with orange juice.