A veggie wreath is a fun twist on a simple vegetable tray for the holiday season. It’s cute, healthy and easy. Kids can help put it together, plus it can double as a beautiful centerpiece!

Easy Veggie Wreath

vegan + gluten-free
makes one wreath

Ingredients:
2 bunches curly kale
1-2 heads broccoli
1 summer squash
1-2 heirloom carrots, purple
15 cherry tomatoes
15 olives, pitted
2 cups dip

Supplies:
Large round tray
small round bowl
36″ fabric ribbon

Easy Veggie Wreath, Step By Step Instructions:

• Find a large round tray on which to assemble the wreath.
• Wash the kale and other produce. I used broccoli, summer squash, heirloom carrots, cherry tomatoes and olives (tomatoes and olives are technically fruits, however since they are savory we are calling them “veggies” for today).
• Break or cut the brocolli into bite-size pieces, slice the squash into rounds and use a peeler to make the carrot ribbons.
• Place your favorite dip, try my artichoke and green peppercorn dip, in a round bowl in the center of the tray.
• Next, line the edge with the prettiest and curliest pieces of kale.
• Then, line the bottom of the tray with the rest of the kale.
• Nestle in the bite-size broccoli pieces, and then place the rest of the produce in a random pattern.
• The fabric ribbon goes on last, tie a bow and simply lay it on the veggie wreath at the top center.

mTip: If you need to travel with your veggie wreath, either fully assemble and then shrink wrap the heck out of it (however you will risk damaging the kale leaves). Or, a better option is to wash, cut and prepare everything ahead of time and create the veggie wreath when you arrive at your destination. This option is better for the environment and there is less risk of damaging all your work.

From our kitchen to yours,
Happy Holidays!