A Bountiful Thanksgiving Floral Arrangement

Last year I had the pleasure of attending the open house at The Madison, an old renovated mansion in the heart of Grand Rapids. The house was decorated for the holidays, and in the dining room there was a lavish display of fruit and flowers spilling over the table, sideboard, and mantel. 

The combination inspired me to create a centerpiece with fruit on a smaller scale, and the results are easily achieved and budget friendly. 

What you'll need

- a dozen white roses

- a pomegranate

- a few pounds of grapes

- some leafy autumnal filler (this can be foraged, I used blackberry canes and oak leaves!)

- berries (I foraged these as well.)

- a low footed dish

- chicken wire 

- a pruning shears, knife, or sharp scissors

Begin by cutting a piece of chicken wire. I tucked the edges of mine underneath the center to create a cushion of sorts. Place a few clumps of grapes at the base of the arrangement so they spill over the edges. This will help anchor the rest of the flowers.

Next, add your short branches for volume. 

Divide the pomegranate into three sections. I secured mine (very professionally) by skewering the back of each portion and inserting the ends into the chicken wire. Adjust to taste. 

Next, add the berries, arranging them so they create a frame, fanning out on each side of the arrangement. 

Lastly, cut the roses to the proper length so they rise just above the fruit layer and add them to the vase.

Et voila, you have a lovely centerpiece for your Thanksgiving table! 

We arranged a few pears around the base for even more layers.