How to Make a Whole30 Charcuterie Board

Hi there! Molly here from @onmollysplate on Instagram. I am a 25-year-old Registered Dietitian, with a Master’s Degree in Nutrition from Boston University.

After being diagnosed with a wheat allergy at age 18, I have made it my mission to create recipes for those with dietary restrictions. While I do not officially endorse one particular eating program, I love the idea of focusing on vegetables, proteins, and healthy fats, as well as limiting sugar in one’s diet!

I have done Whole30 twice as a personal reset, as I love baking and sometimes can go a little overboard during the holidays! While playing around with recipes this holiday season, I came up with the idea of putting together a completely Whole30-friendly charcuterie board! It makes for the most stunning appetizer and can be adjusted to anyone’s taste!

Here’s a charcuterie board that I created. Below, you’ll find all sorts of ideas to make your own! I hope this post inspires you to get creative in the kitchen and try your hand at a charcuterie board!

Here’s how I made my board!

Meats: Baked sausage patties using Jones Dairy Farm sugar-free sausage and baked prosciutto chunks. Other ideas: Sliced compliant sausage or chicken sausage, bacon pieces, your favorite dried beef product, prosciutto wrapped melon, and compliant deli meat if you can find it!

Veggies: Baked crispy Brussels sprouts with homemade spicy mayo, sliced cucumbers, radishes, and hearts of palm. Other ideas: ANY raw snacking veggie, roasted cauliflower and broccoli, roasted tomatoes, baked asparagus, and sliced roasted sweet potatoes. You can also add fruit if it’s your thing!

Fats: Olives, homemade spicy mayo, and pumpkin seeds. Other ideas: Nuts are great, different olives, different aiolis, and avocado would be fabulous!

Condiments: Spicy mayo, spicy mustard, Kite Hill chive almond spread, and homemade apple butter. Other ideas: Tapenade, pesto, aioli, berry compote, and flavored mustards would all be great. You could also make a creamy garlic spread by simply roasting garlic with olive oil and salt, until it is soft enough to puree.

Extras: Pickles, pickled vegetables other than cucumbers, sauerkraut, pimentos, cashew spreads, and other sauces.

Whatever you choose, arrange artfully, gather your friends and family, and enjoy!