Vegan “Bubble and Squeak” salad recipe

This gorgeous, vegetable-filled salad is ideal for winter meals, a great way of using leftover vegetables from a roast dinner – just like “bubble and squeak”. A tasty way to make the most of a Thanksgiving, Christmas or other roast dinner leftovers! This recipe includes an oil free version, too.
Traditionally left overs from the Sunday dinner was served hot the next day as “bubble and squeak”, a quick and simple supper on what was often a gruelling day doing the washing by hand. Like bubble and squeak, you can make this dish using whatever leftovers you have. Serve it hot or cold.

This salad is very popular on our courses, where I make it from scratch using whatever vegetables are to hand in the kitchen. I’ve never actually weighed anything when cooking it, but fortunately being exact with quantities doesn’t matter with this recipe. It lasts for several days in the fridge.

Here is a recipe for making this from scratch, alternatively use your leftovers and add your choice of dressing (recipes further down the page).

Bubble and Squeak salad – serves 4 large portions

Bubble and Squeak salad

Use whatever vegetables you have in your kitchen. I like:

1 medium parsnip

1 medium celeriac

8-10 Brussels sprouts or 1/2 medium cabbage

2 leeks

2 red onions

2 apples

1 golden beetroot (any colour is fine, of course a red one will make the dish rather pink!)

2 carrots

Salt and pepper

Sprigs of rosemary and thyme (optional)

A little oil for roasting*

Optional extras – walnuts, cooked beans, chopped ‘roast’ part of your dinner if using leftovers

Preheat the oven to 180˚C (350˚F, gas mark 4)

Peel the celeriac, parsnip and beetroot and chop into 2.5cm (1 “) pieces. Cut the leek into similar sized pieces, including the green part. Peel the onions and cut into eighths. Scrub the carrots (peel if preferred/not organic) and cut into  2.5cm (1 “) pieces. Core the apples and cut to the same size. Cut the cabbage similarly if using, otherwise cook the sprouts whole.

Spread over a roasting tin (or tins, if necessary), drizzle over a little oil and wiggle it with your fingers, or a pastry brush, to coat the vegetables. Season with salt (I like to use one of my homemade flavoured salts but regular is fine too) and pepper, add sprigs of herbs if you wish, then place in the oven and cook for 25 -30 minutes, turning the vegetables about halfway through cooking. Add nuts or beans at this stage too, if you wish.

*Alternatively, for an oil free version just spread the veg on the tray and bake. The vegetables may need 5-10 minutes longer.

Meanwhile make the dressing (see below). When the vegetables are cooked, remove the herbs (compost them) and allow to cool before mixing with the dressing – or add the dressing to the hot veg, mix and serve for a warm salad.

If you’re using roast dinner leftovers, dice whatever the roast part was  and add to the salad along with the dressing, if you wish. This makes a great one-bowl lunch, ideal to take to work or school.

Mustard Dressing

6 tbsp oil (olive, sunflower or other light oil)

1-2 cloves garlic, minced

1 tsp mustard – wholegrain or Dijon (I like wholegrain best with this salad)

2 tbsp vinegar – red wine, cider, balsamic

2 tbsp maple syrup (optional, it’s nice if you want a fancier dressing)

1 tsp fresh chopped herbs (parsley, rosemary, thyme) or 1/2 tsp dried herbs

Salt and pepper to taste

Put everything in a jam jar, replace the lid and shake. Taste and season accordingly

Oil Free Mustard Dressing

Juice of 1 lemon

Zest of 1 lemon, finely chopped

1 tbsp cider vinegar (or white wine, or balsamic)

1-2 cloves garlic, minced

1 tbsp mustard – wholegrain or Dijon

2 tbsp maple syrup (optional)

6-8 tbsp water

1 tsp fresh chopped herbs (parsley, rosemary, thyme) or 1/2 tsp dried herbs

Salt and pepper to taste

Put everything in a jam jar with 6 tbsp water, replace the lid and shake. Taste and add more water if you think it is too lemony. Season to taste.

This dressing is delicious made with orange instead of lemon, too.


There are over 180 plant based recipes in my new book, The Creative Kitchen. Signed copies are available from my website shop. Alternatively it’s for sale on all of the usual online stores.

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