Autumn Snack Board



Total Time: 25 min
Prep: 10 min
Cook: 15 min
Serves: 8
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:
  • ¾ cups unsalted pumpkin seeds without shells
  • 5 sprays cooking spray
  • ¼ tsp table salt, divided
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • ½ cup unsalted pecan halves
  • ½ tsp olive oil
  • 1½ tsp maple syrup
  • 1½ tsp rosemary, finely chopped
  • 4 medium fresh figs, halved
  • 1 medium fresh apple, thinly sliced
  • 1 pear, thinly sliced
  • 8 uncooked baby carrots, peeled
  • 1 pomegranate, 4", divided into 8 pieces
  • 8 Castelvetrano whole olives
  • 4 oz deli sliced turkey
  • 2 oz 50% reduced-fat sharp cheddar cheese, cut into cubes
  • 2 oz reduced-fat provolone cheese, sliced
  • 8 multigrain crackers

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 them 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.
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