Preheat oven to 400˚F (200˚C) and line a rimmed baking sheet with parchment.
In a medium bowl, toss the strawberries with brown sugar and salt. Spread in a single layer on the prepared baking sheet. Bake in preheated oven just until the strawberries release their juices, but have not falling apart, 15-20 minutes. Transfer the strawberries and all the juice to medium bowl.
In another bowl, whisk together the yogurt, honey, lemon zest, and vanilla extract until smooth. Set aside or cover and refrigerate if not using immediately.
Place a large dollop of the lemony honey yogurt on the bottom of 3-4 serving glasses. Top with a layer of roasted strawberries with juice, then granola. Repeat the layers until you reach the top of each glass, finishing with a layer of strawberries and a large sprinkle of granola.
If desired, sprinkle a few cacao nibs and add a sprig of fresh mint. Serve immediately.