When you've hit the raw veggie wall, time to warm-up your toppings.

By By Allison Day
May 03, 2018
Photo: Danny Kim

When your fixings get roasted, salad takes on a deeper flavor, color, and texture. (Adding grains to your salad is also a win.) And the prep couldn't be easier: Layer veggies on a sheet pan, slide it in a hot oven, then top with fresh ingredients to keep it like a salad. Done: a meal-worthy dish with dimension and staying power. (Related: Sheet-Pan Meals That Make Clean-Up a Breeze)

Sheet-Pan Thai Salad

Start to finish: 35 minutes

Serves: 4


  • 7 ounces extra-firm tofu, cubed
  • 11/2 pounds baby bok choy, halved
  • 2 yellow peppers, sliced into strips
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1/3 cup natural peanut or almond butter
  • 2 tablespoons lime juice
  • 2 tablespoons red or green Thai curry paste
  • 1/4 cup water 1 head romaine, shredded
  • 2 cups bean sprouts
  • 1 mango, sliced into matchsticks
  • 1 red Thai chile, thinly sliced
  • 1/4 cup chopped roasted peanuts, cashews, or coconut chips, or a mix


  1. Preheat oven to 425 degrees Fahrenheit. On a large rimmed sheet pan, toss together first six ingredients. Roast for 25 to 30 minutes, until vegetables are softened and tofu begins to brown.
  2. In a medium bowl, whisk together the next four ingredients until smooth.
  3. Remove sheet pan from oven and top with romaine, bean sprouts, and mango. Drizzle with peanut sauce and sprinkle with chile, nuts, and coconut chips.