Can I make this board gluten-free?

Yes, use a gluten-free bread cone or omit the bread entirely and shape a horn with parchment paper or foil.

What dips go best with this vegetable arrangement?

Classic ranch dip and hummus complement the fresh vegetables well, but feel free to try other creamy or tangy dips.

Wash and trim vegetables ahead of time, then keep them chilled until arranged on the board to maintain crispness.

You can use a premade bread cone, woven waffle cone, or shape parchment paper to create the horn structure.

Adding cheese cubes, nuts, or olives provides extra texture and flavor variety for guests.

A festive and visually stunning vegetable platter arranged in the shape of a cornucopia, perfect as a healthy Thanksgiving side or appetizer.

This veggie board has become a holiday favorite in our family, always impressing guests with its vibrant colors and fresh flavors.

Vegetables: 1 cup cherry tomatoes, 1 cup baby carrots, 1 cup sugar snap peas, 1 cup broccoli florets, 1 cup cauliflower florets, 1 cup mini bell peppers sliced, 1 cup cucumber sliced, 1 cup radishes halved, 1 cup baby corn drained, 1/2 cup purple cauliflower florets optional for color
Dips: 3/4 cup ranch dip, 3/4 cup hummus
Cornucopia Horn: 1 large crusty baguette or premade bread cone (see Notes for alternatives), Fresh herbs parsley dill for garnish

Prepare Vegetables:: Wash trim and slice as needed. Keep vegetables chilled until assembly.
Create Horn:: If using a baguette slice off one end at an angle and hollow out the inside to create a horn shape. Alternatively use a premade bread cone or woven waffle cone.
Arrange Horn:: Place the bread horn at one corner of a large platter or cutting board with the open end facing inward.
Arrange Vegetables:: Arrange vegetables flowing out from the horn to mimic a spilling cornucopia alternating colors and shapes for visual appeal.
Add Dips:: Place dips in small bowls and nestle them among the vegetables.
Garnish:: Garnish with fresh herbs for an extra festive touch.
Serve:: Serve immediately or cover and refrigerate until ready to serve.

Preparing this platter together has become a cherished family tradition each Thanksgiving.

Large platter or cutting board, small bowls for dips, sharp knife, vegetable peeler

Contains wheat if bread horn is used and dairy if using ranch dip. Substitute dips and bread as needed for allergies.

Per serving: 120 calories, 4 g total fat, 18 g carbohydrates, 3 g protein.

A beautiful and healthy addition to your holiday table that everyone will love.

→ Can I make this board gluten-free?: Yes, use a gluten-free bread cone or omit the bread entirely and shape a horn with parchment paper or foil.
→ What dips go best with this vegetable arrangement?: Classic ranch dip and hummus complement the fresh vegetables well, but feel free to try other creamy or tangy dips.
→ How can I keep the vegetables fresh before serving?: Wash and trim vegetables ahead of time, then keep them chilled until arranged on the board to maintain crispness.
→ Are there alternatives to the bread horn?: You can use a premade bread cone, woven waffle cone, or shape parchment paper to create the horn structure.
→ What variations can enhance the platter?: Adding cheese cubes, nuts, or olives provides extra texture and flavor variety for guests.