Photo of Autumn Snack Board by WW

Autumn Snack Board

Points® value
Total Time
25 min
10 min
15 min
Here's a great way to make the most of gorgeous fall produce! Choose your favourite 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 savoury flavour. They're so good that you might want to make a double batch and keep the extras on hand for another time.


Unsalted roasted pumpkin seed kernels

¾ cup(s), unsalted, without shells

Cooking spray

5 spray(s)

Table salt

¼ tsp(s), divided

Smoked paprika

½ tsp(s)

Ground cumin

¼ tsp(s)

Unsalted pecan halves

½ cup(s), chopped

Olive oil

½ tsp(s)

Maple syrup

1½ tsp(s)


1½ tsp(s), finely chopped


4 medium, halved


1 medium, thinly sliced


1 medium, thinly sliced

Baby carrots

8 item(s), peeled


1 item(s), divided into 8 pieces

Castelvetrano whole olives

8 olive(s)

Deli sliced turkey breast

4 oz

50% reduced fat sharp cheddar cheese

2 oz, cut in cubes

Reduced fat provolone cheese

2 oz, sliced

Multigrain crackers

8 cracker(s)


  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


SERVING SIZE (1/8 of board) 262 Cal, 14 g Total Fat, 3 g Sat Fat, 347 mg Sod, 25 g Total Carb, 15 g Sugar, 1 g Added Sugar, 5 g Fib, 11 g Prot.