Cornucopia Veggie Board (Print Version)

A colorful vegetable arrangement shaped like a cornucopia, ideal for holiday sides or appetizers.

# What You'll Need:

→ Vegetables

01 - 1 cup cherry tomatoes
02 - 1 cup baby carrots
03 - 1 cup sugar snap peas
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup mini bell peppers, sliced
07 - 1 cup cucumber, sliced
08 - 1 cup radishes, halved
09 - 1 cup baby corn, drained
10 - 1/2 cup purple cauliflower florets (optional)

→ Dips

11 - 3/4 cup ranch dip
12 - 3/4 cup hummus

→ Cornucopia Horn

13 - 1 large crusty baguette or premade bread cone
14 - Fresh parsley and dill for garnish

# How to Make It:

01 - Wash, trim, and slice all vegetables as needed; keep chilled until assembly.
02 - If using a baguette, slice off one end at an angle and hollow out the inside to create a horn shape. Alternatively, use premade bread or a woven waffle cone.
03 - Place the bread horn at one corner of a large platter or cutting board with the open end facing inward.
04 - Arrange vegetables flowing out from the horn to mimic a spilling cornucopia, alternating colors and shapes for visual interest.
05 - Place ranch dip and hummus in small bowls and nestle among the vegetables.
06 - Garnish with fresh parsley and dill; serve immediately or cover and refrigerate until ready to serve.

# Additional Tips::

01 -
  • Healthy and colorful vegetable variety
  • Easy to prepare and visually impressive
02 -
  • Use gluten-free bread cones or parchment paper for gluten-free options
  • Swap in your favorite raw blanched or pickled vegetables based on season and preference
03 -
  • Add cheese cubes nuts or olives for more variety
  • Pair with a crisp Sauvignon Blanc or sparkling cider
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