Fall Crudité Platter
This Fall Crudité Platter is a seasonal twist on a classic appetizer. Featuring a bright array of fresh, autumn-inspired vegetables it is a great addition to your gatherings, from cozy family dinners to festive get-togethers. As the cool weather approaches we find ourselves gravitating towards richer, heartier meals. A crudité platter is a beautiful counterpoint to them, offering both visual appeal and fresh, healthy flavors.
VEGETARIAN ✓ LOW CARB ✓ KETO ✓ GLUTEN-FREE ✓
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Crudité platters and fresh grazing boards are one of my favorite things to make for parties and gatherings. They are delicious, easy to put together, and offer guests a number of options. They are the “choose your own adventure” of appetizers. Perhaps one of my favorite things about them is how beautiful they are. Overflowing with seasonal vegetables, fruits, herbs, and sometimes flowers, these platters and boards serve as much as a centerpiece as they do an appetizer.
What Is Crudité?
Crudités are a French appetizer which consists of sliced fresh raw vegetables, usually with a dipping sauce or vinaigrette to dip them in. The term crudité means “raw things” in French and is pronounced kroo-di-TAY, The fresh vegetables are usually served cut or whole and arranged on a plate or platter. Crudités platters are an excellent choice of appetizer for every diet. They are perfect for vegetarian, vegan, keto, gluten-free, and dairy-free guests – if the dip is also in keeping. This Smoky Roasted Carrot Dip or hummus are an excellent choice. Tip: you can serve more than one dip to speak to everyone’s taste.
What To Serve On A Fall Crudité Platter
Fresh Fall Vegetables – For this platter, I chose fresh carrots, radicchio, endive, cucumbers, beets, and Romanesco cauliflower. Other seasonal options include: broccoli, radishes, turnips, and greens like spinach and kale,
Roasted Fall Vegetables – To speak to the season, I added in some roasted delicata squash and roasted brussel sprouts to add a richer, sweeter, softer counterpoint. Other seasonal options to roast include: pumpkin, parsnips, winter squashes, and fennel.
Dips – A traditional French crudité platter is usually served with a vinaigrette or aioli to dip the vegetables in. There are many dip recipes to choose from. I paired this fall crudité with a Smoky Roasted Carrot Dip. Other options include: my Greek Goddess Dip, Hummus, Tzatziki, Blue Cheese Dip, or Caramelized Onion Dip.
Garnishes – Try adding fresh herbs, pomegranate seeds, dates, olives, or pumpkin seeds.
Crackers And Breads While not a typical part of a traditional crudité platter, crackers and breads can complement the dips as well.
How To Arrange A Crudité Platter
1. Choose your platter. Take into consideration how many guests you are serving and where you will be placing the platter. Consider the event or theme that you are making this for. Because this is a fall crudité platter, I placed the platter on top of a wood serving board, to bring in a warm, natural feel. Visit my shop for more serving pieces.
2. Pick your dip (or dips). I chose this Smoky Roasted Carrot Dip for two reasons. First, it is a deliciously moreish dip that suits every diet. I wanted to make something that was vegan and dairy-free. I definitely lean towards the cheese and dairy (you may have noticed) and want to share more options for everyone. The second reason I chose it is that it’s the perfect hue for fall. The roasted carrots are a beautiful, incredibly bright orange. The dip will be the central element of your platter, so it’s great if it also pops.
3. Choose and prep your veggies. Choose an assortment of vegetables that speak to the season or theme of your event or spread. I like to include both seasonal, raw fresh vegetables and something a little unexpected and perhaps a little more decadent. In this platter I added roasted delicata squash but have added things like Crispy Smashed Potatoes to add a little something more. Wash, prep, and slice your vegetables, or keep them whole depending on their size.
- Slice: Cucumbers, carrots, radishes, tomatoes, peppers, zucchini, squash
- Tear/Piece: Broccoli, Cauliflower, raddicchio, endive, greens
- Keep whole: Tomatoes, radishes, cucumbers, carrots, brussel sprouts, peas, green beans
4. Arrange the platter. Start by placing the dip or dips in the center or slightly to the side. Choose a container that speaks to your theme. From here, arrange your vegetables in groups fanning out around the dip bowl. Depending on the size of the platter I like to either, mirror the items on the platter, or choose similar colors and shapes for the opposite side of the platter to create balance. Mirroring is a great option if the platter is going on a busy table where people will be eating from both sides of the table so no one has to reach across to get what they want. Either way, keep the vegetables together in groups versus mixed together.
5. Garnish: Once the platter is filled with vegetables, adding a little garnish or decoration can really add to its beauty and feeling of abundance. Try adding fresh herbs, flowers, or even fruits. (Just make sure that what you are adding is not poisonous, as some flowers are.)
Tips & Tricks
Here are a few things that might help:
- Fresh vegetables should be prepared close to the time they are served to keep them fresh, crisp, and looking their best. Ideally prepare these no more than 1-2 hours in advance.
- If storing prepped vegetables in advance, make sure to keep them separate so that flavors and colors don’t bleed into each other.
More Appetizer Recipes To Try
If you make this Fall Crudité Platter be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
How To Make: A Fall Crudité Platter
|Carrots (Sliced In Half Or Whole) Depending On Size|
|Small Cucumbers (Sliced In Half)|
|1-2 Beets, Red Or Golden (Sliced)|
|1 Endive (Separate Individual Leaves)|
|1 Radicchio (Separate Individual Leaves)|
|0.5 Cauliflower (Broken Into Bite Size Florets) Romanesco cauliflower is beautiful if you can find it.|
|8-12 Roasted Brussel Sprouts (Halved)|
|1 Roasted Delicata Squash (Sliced)|
|1-2 Apples (Sliced)|
|Fresh Herbs, Like Parsley, Rosemary, Or Thyme For Garnish|
Add One To Two Dips
|Smoky Roasted Carrot Dip|
|Greek Goddess Dip|
|Caramelized Onion Dip|
|Blue Cheese Dip|