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Autumn Snack Board

Autumn Snack Board

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
8
Difficulty
Easy
Here's a great way to make the most of gorgeous fall produce! Choose your favorite variety of apple and pear, and of course feel free to adjust the balance of fruits, cheeses, nuts, seeds, crackers, and turkey to suit your taste. The roasted pumpkin seeds and toasted pecans are bursting with savory flavor. They're so good that you might want to make a double batch and keep the extras on hand for another time.

Ingredients

Unsalted pumpkin seeds without shells

¾ cup(s)

Cooking spray

5 spray(s)

Table salt

¼ tsp, divided

Smoked paprika

½ tsp

Ground cumin

¼ tsp

Unsalted pecan halves

½ cup(s)

Olive oil

½ tsp

Maple syrup

1½ tsp

Rosemary

1½ tsp, finely chopped

Fresh figs

4 medium, halved

Apple

1 medium, thinly sliced

Pear

1 item(s), thinly sliced

Baby carrots

8 item(s), peeled

Pomegranate

1 item(s), 4", divided into 8 pieces

Castelvetrano olives

8 olive(s)

Deli sliced turkey breast

4 oz

Reduced fat cheddar cheese

2 oz, cut in cubes

Reduced fat provolone cheese

2 oz, sliced

Multigrain crackers

8 cracker(s)

Instructions

  1. Preheat oven to 350°F.
  2. On a baking sheet lined with parchment paper, place the pumpkin seeds in an even layer and coat with cooking spray. Sprinkle the seeds with 1/8 teaspoon of salt, smoked paprika, and cumin, and toss to coat. Bake until the seeds are golden brown, about 12-15 minutes. Remove from oven and cool completely.
  3. In a small skillet, over medium heat, place the pecans in a single layer and toast until golden, about 5-6 minutes. Once the pecans are toasted, add the olive oil, maple syrup, remaining 1/8 teaspoon of salt, and chopped rosemary. Toss to coat. Remove the skillet from the heat and transfer the pecans to a plate or a baking sheet to cool completely.
  4. On a large serving platter or board, arrange the figs, apples, pears, carrots, pomegranate, olives, turkey, cheeses, crackers, pumpkin seeds, and pecans, and serve.
  5. Serving size: 1/8 of board

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