Fall Kale Salad with Butternut Squash, Farro, and Apples

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Not all kale salads are created equal, and I’ve eaten enough too-stemmy, too-dry, too-chewy ones to guess you may have been turned off before. But strip the stems and give the leaves a good massage with the dressing, and the kale turns tender and bright and ready for just about anything you choose to pile on top.

The Big Salad Blueprint

This salad follows a simple blueprint:

kale + farro + roasted veg + fresh veg + fresh fruit + dried fruit + cheese + nuts + maple-Dijon dressing

My combo includes roasted butternut squash, thinly shaved fennel, apple slices, golden raisins, Manchego, and pistachios. But this is absolutely a make-it-your-own moment. Swap the squash for sweet potatoes, the apple for a pear, the pistachios for pecans. Stick with what’s in season and you can’t go wrong. In the immortal words of Elaine Benes, it’s a big salad. A salad, only bigger, with lots of stuff in it.

Ingredients for This Fall Kale Salad

  • Lacinato kale. Also called Tuscan or dinosaur kale, it has flatter, more tender leaves than curly kale. I used two bunches from Trader Joe’s.
  • Farro. This chewy, nutty whole grain makes the salad filling. Trader Joe’s 10-minute farro cuts the usual cook time way down.
  • Butternut squash. Roasting at 425°F caramelizes the edges and brings out its natural sweetness.
  • Apple and fennel. A Pink Lady or Honeycrisp apple adds crisp, juicy sweetness, and thinly shaved fennel brings a fresh, slightly licorice-y crunch. A mandoline makes quick work of both.
  • Golden raisins. They’re plumper and milder than regular raisins and add little pops of sweetness.
  • Manchego. This firm Spanish sheep’s milk cheese is nutty and salty. I like to shave it with a vegetable peeler then break into smaller, more rustic pieces.
  • Pistachios. Roasted, salted pistachios add crunch and a little color. Toasted almonds, pecans, or walnuts work too.
  • Maple-Dijon vinaigrette. Cider vinegar, Dijon, a touch of maple syrup, and a finely chopped shallot. Letting the shallot sit in the vinegar for a few minutes softens its bite.

Dinner, Make-Ahead Lunches, and Friendsgiving

Filling enough to serve for dinner (toss in some shredded rotisserie chicken if you want more protein), and sturdy enough to keep in the fridge for lunches all week (save the nuts for sprinkling on right before serving). And if there’s a Friendsgiving on your November calendar, consider this your dish—it’s big, it’s pretty, and it travels like a champ.

Tips for the Best Kale Salad

  • Strip every stem. Hold the base of each stem and pull your other hand up along it to strip off the leaves. The stems are tough and fibrous, so toss them (or save them for a smoothie or stir-fry).
  • Don’t skip the massage. A minute or two of rubbing the kale with a little dressing makes the leaves tender and takes the edge off any bitterness.
  • Cut the squash evenly. Keeping the pieces about 1 inch means they’ll roast at the same rate, so you won’t end up with some mushy and some raw.
  • Cool the warm stuff first. Let the squash and farro cool before tossing them with the kale so the leaves don’t wilt.
  • Add the crunchy toppings last. Sprinkle on the nuts and cheese right before serving so they stay crisp and distinct.

3 More Ways to Build Your Big Salad

Keep the kale, farro, and maple-Dijon dressing, then mix and match the rest.

Delicata + Pomegranate: Roasted delicata squash (no peeling!) + thinly sliced celery + pomegranate arils + chopped dates + sharp white cheddar + slivered almonds

Pear + Blue Cheese: Roasted sweet potatoes + shaved Brussels sprouts + sliced pear + dried cranberries + Maytag blue cheese + candied pecans

Beets + Citrus. Roasted beets + shaved carrots + orange segments + dried cherries + feta + toasted walnuts

Fall Kale Salad with Butternut Squash, Farro, and Apples

Serves6 to 8

Salad

  • 1 medium butternut squash (2 to 2½ lb), peeled, seeded, and cut into 1-inch pieces
  • 2 Tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 8.8-oz pkg. 10-minute farro (about 1¼ cups), cooked according to package directions (about 2½ cups cooked)*
  • 2 bunches lacinato (Tuscan) kale (about 20 oz total), stemmed and chopped
  • 1 Pink Lady or Honeycrisp apple, cored, quartered, and thinly sliced
  • ½ medium fennel bulb, cored and very thinly sliced
  • ⅓ cup golden raisins
  • 4 oz Manchego cheese, shaved
  • ½ cup roasted salted shelled pistachios, coarsely chopped

Maple-Dijon Vinaigrette

  • ⅓ cup cider vinegar
  • 1 small shallot, finely chopped
  • 1 Tbsp Dijon mustard
  • 2 tsp pure maple syrup
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup olive oil

Directions

  1. Preheat oven to 425°F. On a large rimmed baking sheet, toss squash with 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Spread in a single layer. Roast 35 minutes or until tender and browned, stirring once halfway through. Let cool slightly.
  2. Meanwhile, cook farro according to package directions. Drain, spread on a plate or tray, and let cool.
  3. For vinaigrette, in a small bowl, combine vinegar and shallot and let stand 10 minutes. Whisk in mustard, maple syrup, salt, and pepper. Slowly whisk in ½ cup oil until combined.
  4. Place kale in a very large bowl. Drizzle with about ¼ cup of the vinaigrette. Using your hands, massage kale for a minute or two or until the leaves start to soften and darken slightly.
  5. Add the farro, squash, apple, fennel, and raisins to the kale. Drizzle with the remaining vinaigrette and toss to coat. Top with Manchego and sprinkle with pistachios.

*I love the 10-minute farro from Trader Joe’s. Boil it in salted water, drain, and you’re good to go. But any farro will work just fine. Cook according to package instructions and let it cool. You’ll just need about 2½ cups.

Make-ahead tip: If you want to prep in advance, roast the squash, cook the farro, and make the vinaigrette up to 3 days ahead; refrigerate separately. You can also prepare the salad as directed— except do not add the pistachios. Cover and refrigerate up to 2 days, and sprinkle with the pistachios just before serving.

Fall Kale Salad FAQs

What kind of kale is best for salad? Lacinato (also called Tuscan or dinosaur) kale has flatter, more tender leaves than curly kale, so it softens quickly when massaged. Curly kale works too; just give it an extra minute of massaging.

Do I really have to massage the kale? Yes! Rubbing the leaves with a little dressing breaks down their tough texture and mellows any bitterness. It takes 1 to 2 minutes, and it really does make a big difference. don’t skip it!

How long does this salad keep? Because kale is sturdier than other greens, dressed leftovers hold up in the fridge for about 3 days. Keep the nuts separate so they stay crunchy, and slice the apple fresh if you can.

Is this salad gluten-free? No, farro is a type of wheat. For a gluten-free version, swap in 2½ cups cooked quinoa or wild rice.

How do I make it a main dish? Add shredded rotisserie chicken, or toss in a can of rinsed and drained chickpeas for a vegetarian option.

I think you’ll want to give this one a try. And if you do, please leave a comment and let me know how it turns out. I love hearing from you.

LEFTOVER HALLOWEEN CANDY COOKIE BARS

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I find that Halloween usually goes one of two ways. Either you get a slew of little ghosts and goblins and you’re out of candy 30 minutes in, or you’re staring down a giant basket of Reese’s, Kit Kats and Twix at the end of the night, wondering where the heck all the kiddos went.

These leftover Halloween candy cookie bars are for the latter.

They start with a stir-together brown sugar cookie base (one bowl, no mixer, thank you very much) that you can load up with whatever chocolatey candy you’ve got lying around. I leaned heavy into the Reese’s. Mini pumpkins, Take 5 bars (my fave) and Reese’s Pieces all went into the dough, with a few pieces saved for sticking on top. I also threw in some pretzels, because I’m a sucker for salty-sweet and why not?

The result is a thick, chewy bar with golden edges, gooey pockets of peanut butter and enough crunch to keep things interesting. They cut clean, stack nicely in a tin and travel well, so you can send the candy (in its new and improved form) right out the door to neighbors, teachers or the office break room. And nobody has to know they started as the bottom of a trick-or-treat bag.

What’s the best leftover Halloween candy for cookie bars?

Honestly? Whatever you’ve got. But a few tips from my testing:

  • Chocolate and peanut butter candies are the MVPs. Reese’s cups and pumpkins, Snickers, Twix, Milky Way, Kit Kats, M&M’s and Reese’s Pieces fold in well and bake up nicely.
  • Caramel is your friend. Snickers, Twix, Milky Way and Take 5 bars melt into gooey little caramel pockets.
  • Skip the fruity stuff. Skittles, Starburst and anything sour or chewy tend to go hard and sticky in the oven. Save those for the lunchbox.
  • Mix textures. A little crunch (pretzels, Kit Kats, Butterfinger) keeps every bite from tasting the same.

You’ll want about 1½ to 2 cups of chopped candy total. For reference, I used 6 fun-size Reese’s pumpkins, 4 fun-size Take 5 bars and ½ cup of Reese’s Pieces.

Why a cookie bar instead of a blondie?

I went back and forth on this one. Blondies are dense and fudgy, and they depend on pulling them from the oven at the exact right gooey moment. Cookie bars have a little more flour, so they bake up chewy and sturdy, with crisp golden edges. That extra structure is what lets them hold a LOT of chunky candy without sinking or turning greasy. They’re also more forgiving to bake, which is exactly what I want in the post-Halloween fog.

Tips for the best candy cookie bars

  • Save some for the top. Pressing a few pieces of candy and a handful of whole mini pretzels on top before baking makes them look bakery-pretty with minimal effort.
  • Don’t overbake. Pull them when the edges are golden and set and the center still looks a little underdone. My first batch was done at 22 minutes, so start checking at 20.
  • Check your pan. Pan sizes are measured across the top. If yours is an 8×8, the bars will be thicker, so add about 5 minutes and watch for those golden edges.
  • Be patient. Let them cool completely (yes, the full 1½ hours) before cutting. Warm cookie bars fall apart, and the melty candy needs time to set.
  • Finish with flaky salt. Optional, but it makes the peanut butter and chocolate sing (as Nigella would say!).

Leftover Halloween Candy Cookie Bars

Chewy brown sugar cookie bars loaded with leftover Halloween candy and pretzels. One bowl, no mixer.

Makes: 16 bars (or 9 extra-large bars) · Prep: 15 minutes · Bake: 20 to 25 minutes · Cool: 1½ hours · Pan: 9×9-inch

Ingredients

  • ¾ cup (170g) unsalted butter, melted
  • 1¼ cups (250g) packed light or dark brown sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 6 fun-size Reese’s pumpkins, chopped
  • 4 fun-size Take 5 bars, chopped
  • ½ cup Reese’s Pieces
  • ½ cup chopped pretzels, plus a handful of whole mini twists for the top
  • Flaky salt, optional

Instructions

  1. Heat the oven to 350°F and Line a 9×9-inch pan with a parchment sling.
  2. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg, yolk, and vanilla.
  3. Using a silicone spatula, fold in the flour, baking soda, and salt until just a few streaks remain.
  4. Gently fold in the Take 5, about ¾ of the pumpkins and Reese’s Pieces, and the chopped pretzels.
  5. Using your hands, press the dough evenly into the prepared pan. (It will be thick.) Press the remaining candy and the whole pretzel twists on top. Sprinkle with flaky salt, if using.
  6. Bake 20 to 25 minutes, until the edges are golden and set and the center still looks slightly underbaked.
  7. Cool completely in the pan, at least 1½ hours, before lifting out and cutting into bars.

Swap it: Use 1½ to 2 cups of any chopped chocolate or caramel candy in place of the Reese’s.

How to store candy cookie bars

Keep them in an airtight container at room temperature for up to 4 days. Heads up, the pretzels inside the bars soften by day two, while the ones on top stay crisp. To freeze, wrap the bars individually and tuck them in a freezer bag for up to 3 months. Thaw on the counter before eating (or don’t, I won’t judge).

Leftover candy cookie bar FAQ

Can I use any kind of Halloween candy? Most chocolate, peanut butter and caramel candies work great. Skip hard candy and fruity chews, which turn sticky and hard in the oven.

Can I make these in an 8×8 pan? Yes. The bars will be thicker, so add about 5 minutes to the bake and look for golden, set edges.

Can I double the recipe? Absolutely. Bake it in a 9×13-inch pan and start checking around 25 minutes.

Do I need a mixer? Nope. Everything gets stirred together in one bowl with a whisk and a spatula.

Why are my bars falling apart? They probably needed more cooling time. Give them the full 1½ hours in the pan before you cut.

If you make these, shoot me a message and let me know what you tossed in! And if you’re looking for more ways to use up that candy stash, try a build-your-own sundae bar, candy-loaded brownies or loaded caramel apples.

CharBOOterie Board: Easy Halloween Dessert Board Ideas (No Baking Required)

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How to Make a CharBOOterie Board (Plus Easy Halloween Treats You Can Make Solo)

A CharBOOterie board is a Halloween dessert board loaded with spooky, silly treats: think candy eyes on everything. Mine has mummies, owls, bats, ghosts, and marshmallow skeletons. Every single thing on it is no-bake and starts with store-bought ingredients.

The best part is that you don’t need to make the whole board. Every treat below works perfectly well on its own. Make one batch of Oreo bats for a classroom party, or meringue ghosts for movie night, and you’ve still got a festive Halloween snack with almost no effort. Here’s how to make each one, and how to pull them all together if you’re feeling ambitious.

What You Need for a Halloween Dessert Board

The shopping list:

  • Candy eyes (I like to buy a variety of sizes)
  • White chocolate or white candy melts
  • Oreos, regular and mini
  • Graham crackers (Trader Joe’s makes some thick cinnamon ones I love)
  • Store-bought meringue cookies (again, Trader Joes)
  • Large marshmallows and paper straws
  • Chocolate-covered and yogurt-covered pretzels
  • Chocolate Oval cookies (belVita Chocolate Breakfast Biscuits work great)
  • Popcorn
  • Black decorating icing or an edible marker
  • Filler candies: chocolate- and yogurt-covered raisins or candies
  • A black tray or board (black makes the white treats pop!)

Easy Halloween Treats for Your CharBOOterie Board

Oreo Bats

Twist apart a few Oreos and cut the halves into wing shapes. Tuck two wings into the cream of a whole Oreo, then add candy eyes and two little white icing fangs. These are the most-requested treat on the board, and they’re great for kids to assemble.

Meringue Ghosts

This is the easiest Halloween treat there is. Use store-bought meringue cookies and dot on eyes and a mouth with black icing or an edible marker. Give each ghost a slightly different expression for the most charm.

Graham Cracker Mummies

Dip graham cracker rectangles in melted white chocolate and let them set. Drizzle more chocolate back and forth for the bandages, and press on candy eyes before it hardens.

Ghost Cookies

Schmear a swipe of vanilla frosting on oval cookies, such as belVita biscuits or Milanos. Pipe on black eyes and an “oooo” mouth.

Marshmallow Skeleton Pops

Push a paper straw into a large marshmallow. Draw skeleton faces with an edible marker. Black-and-white striped straws make them look extra polished. You can also dip the marshmallows in white chocolate if you’re feeling extra.

Owl Pretzels

Add candy eyes to chocolate-covered pretzels, with triangle-cut vanilla and chocolate wafer beaks. Yogurt-covered pretzels with eyes make goofy little monsters.

How to Arrange a CharBOOterie Board

  1. Start with the big pieces. Place your largest treats first, like the mummies and ghost cookies, in a few blocks around the board.
  2. Group by color. Alternating sections of white treats and dark chocolate treats gives you that graphic black-and-white look.
  3. Fill the gaps. Use pretzels, popcorn, and small candies to cover every bit of tray.
  4. Add height last. Stand the marshmallow pops up so they lean out over the edge of the board.
  5. Style the table. A plaid tablecloth, white mini pumpkins, and a plastic spider in a vase of white hydrangeas finish the scene.

Make-Ahead Tips

Most of these treats keep for several days in an airtight container at room temperature. That means you can make them this week and pull them out whenever Halloween sneaks up on you. Store meringues in a dry spot, since humidity makes them sticky. Assemble the board the day you serve it.

Halloween Dessert Board FAQ

What is a CharBOOterie board?
It’s a Halloween twist on a charcuterie board: a platter of spooky snacks and treats arranged for grazing.

Do I need to bake anything?
No. Everything on this board starts with store-bought cookies, candy, and melted white chocolate.

How far ahead can I make a Halloween snack board?
You can make the individual treats up to several days ahead. Arrange the board just before serving.

Is this a good Halloween treat for kids to make?
Yes. Oreo bats, meringue ghosts, and candy-eye pretzels are all easy for little hands, especially the part where they stick on the eyes.

White Cheddar Apple Tart

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Something magical happens when sweet-tart meets salty-sharp, and a stunning—yet surprisingly easy—apple-cheddar puff pastry tart is the perfect way to showcase the combo. Think of this “recipe” more like a blueprint. Once you’ve got the formula down (pastry + cheese + apples + a little something on top), you can take it wherever you want.

Prep: 10 minutes | Bake: 20 minutes | Serves: 12

Ingredients

  • 1 sheet frozen puff pastry (half of a 17.3-oz. package), thawed
  • 1 egg, beaten with 1 Tbsp. water, for egg wash
  • ¼ cup apricot preserves, divided
  • 3 oz. sharp white cheddar, shredded (about ¾ cup)
  • 1 large firm apple (Honeycrisp, Pink Lady, or Granny Smith), cored and thinly sliced
  • Fresh thyme leaves

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment.
  2. Unfold the thawed pastry onto the baking sheet. Using a paring knife, score a 1-inch border around the edges, cutting only partway through the pastry. Brush the border with the egg wash.
  3. Using an offset spatula, spread 2 tablespoons of the preserves over the pastry inside the border. Sprinkle the cheddar over the preserves.
  4. Arrange the apple slices over the cheese, overlapping them slightly.
  5. Bake for about 20 minutes, until the border is puffed and deep golden brown.
  6. Microwave the remaining 2 tablespoons preserves with 1 tsp. water for 15 to 20 seconds, until runny, and strain if chunky. Brush the glaze over the apples while the tart is hot.
  7. Sprinkle with thyme, cut into 12 pieces, and serve warm or at room temperature.

Notes

If your apples are small, you might want to use two to fill out your tart. Have a couple on hand just to be safe. Enjoy snacking on any leftovers.

It’s best to thaw the pastry overnight in the refrigerator so it unfolds without cracking. If you’re crunched for time, you can also leave it out on the kitchen counter for about 40 minutes.

SLICE-AND-BAKE WHITE CHEDDAR SHORTBREAD

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I’ve been making these cheesy little wafers for years and years, and there are so many reasons to love them.

Let’s start with the dough. It requires just a few ingredients, and there’s a good chance you already have everything you need on hand. A food processor makes the work on your end a light: use the shredding disc to shred the cheese, then swap in the regular S-blade to mix the dough together. Once that’s done, all you’ve got to do is roll it into a couple of logs (in chopped nuts, if you like) and pop them in the freezer.

When you’re ready to bake, just slice, arrange on a baking sheet, sprinkle with a little flaky salt, and voilà! Twenty minutes later, you’ve got rich, peppery, cheesy homemade crackers (not to mention a house that smells heavenly). They’ve got the buttery, tender texture of shortbread with that crispy, nutty, golden edge you get when cheese browns in the oven. I mean, come on!

I love setting these out before a holiday meal with some fig jam or pepper jelly for smearing on top. You could add them to a simplified grazing board, too. They check both the cheese and cracker boxes, so all you need to add are some nuts and cured meats. Or you could do what I often do: package them up in cellophane bags or small bakery boxes with a fun spreader and a small jar of jam, add a pretty label or tag, and you’ve got a homemade food gift straight from your kitchen.

INGREDIENTS

¾ cup flour, plus more for rolling
1 cup finely shredded extra sharp white cheddar cheese
¼ cup finely grated Parmesan cheese
1 tsp. freshly ground black pepper
½ tsp. kosher salt
¼ tsp. cayenne pepper
5 Tbsp. cold unsalted butter, cubed
½ cup finely chopped nuts, such as pecans, walnuts, almonds, or pistachios (optional)
Flaky sea salt, for sprinkling

INSTRUCTIONS

  1. In a food processor, combine flour, cheeses, pepper, salt, and cayenne; process until combined, about 15 seconds. Add butter; pulse just until mixture is combined and looks like sandy crumbs, about 30 seconds. Drizzle in 2 Tbsp. ice-cold water; pulse just until dough comes together.
  2. Transfer dough to a lightly floured surface; divide in half. Roll each into a log about 1½ inches in diameter. If using nuts, spread them on a plate or clean work surface and roll each log in them, pressing gently so they stick to the outside. Wrap each log in plastic wrap; chill until firm, at least 2 hours. (Or freeze up to 6 months; see Make Ahead below.)
  3. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Place on baking sheets about ½ inch apart and sprinkle each with a pinch of flaky sea salt. Bake until golden brown, 20 to 22 minutes.
  4. Let shortbread cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. Makes about 2 dozen.


To store: Keep in an airtight container at room temperature overnight, then refrigerate up to 1 week.

Make ahead: Wrap the logs (nut-coated or not) tightly in plastic wrap, then place in a resealable freezer bag and freeze up to 6 months. When you’re ready to bake, let a log stand at room temperature for 10 to 15 minutes until a knife slices through cleanly, then slice, salt, and bake as directed, adding 1 to 2 minutes to the bake time. Bake only as many as you need and pop the rest of the log back in the freezer. Baked shortbread also freezes well in an airtight container for up to 1 month; recrisp on a baking sheet at 350ºF for 3 to 5 minutes.

Fall Harvest Grazing Board

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How to Put Together a Fall Grazing Board

I’m finally starting to change out my summer closet for fall. Goodbye flip flops, cutoffs, and tanks. Hello boots, cozy socks, and cable knits. But my closet isn’t the only place I’m turning over a new leaf for the season. My grazing boards are getting a fresh look for fall, too.

I love me a grazing board. It’s artful, it’s delicious, and it’s easy to change up based on the time of year or occasion. This cozy fall grazing board will add a touch of seasonal magic to your table. Here’s the blueprint to creating your own at home:

1. Start with the Stars of the Season: Apples, Pears, and Pumpkins

These three fall staples will be the stars of your grazing board, bringing a combination of sweet, tart, and savory notes.

  • Pears: Try ripe Bartlett or Bosc pears. Their soft, juicy texture pairs beautifully with savory cheeses and salty nuts. Slice them thinly or quarter them for easy snacking.
  • Apples: Honeycrisp and Granny Smith apples are great choices. Honeycrisp adds a sweet, juicy crunch, while Granny Smith brings a refreshing tartness. Slice them into wedges, and leave the skin on for added color and texture.
  • Pumpkins: Mini pumpkins make for beautiful decorations on the board, but you can also use pumpkin in edible ways! Roast pumpkin slices with olive oil, salt, and herbs for a savory bite, or incorporate pumpkin-flavored items like pumpkin hummus or spiced pumpkin seeds.
  • Bonus: FIGS! If you’ve never had a fresh fig, now is the time! They’ve got this jammy texture and honeyed sweetness that’s to die for. I love them paired with goat cheese and a drizzle of honey. (And I’ll also eat them for breakfast with a dollop of plain Greek yogurt, honey, and nuts. Yum yum yum.)

2. Choose Seasonal Cheeses

No grazing board is complete without cheese, and autumn is the perfect time to indulge in rich, creamy varieties. Consider including:

  • Brie or Camembert: Their creamy textures make a wonderful complement to fruit. Try brie topped with roasted grapes for an unexpected combination.
  • Sharp Cheddar: The sharpness of an aged cheddar balances well with tart apples and it’s delicious with pumpkin butter, too. I love Prairie Breeze, a white cheddar from Milton Creamery in Milton, Iowa that has a touch of sweetness. So good.
  • Blue Cheese: If you’re looking for something bold, blue cheese is where it’s at. Pair it with pears, walnuts, and hot honey for a salty-sweet-hot bite.

3. Incorporate Crunchy, Savory Elements

Think about combining different textures and flavors. To balance the sweetness of the fruit and the richness of the cheese, add a few of the following:

  • Nuts: Pecans, walnuts, or almonds are fab for fall. You can roast them with a bit of maple syrup or spices for an extra touch of fall flavor (plus, they’ll make your house smell incredible).
  • Crackers and Bread: Choose a mix of crunchy seeded crackers and soft, rustic breads. You can also toast up some baguette slices so guests can make their own crostini with all the board’s elements.
  • Cured Meats: For some added savory flavor, include a selection of cured meats like prosciutto or salami. Prosciutto, in particular, pairs perfectly with sweet pears and apples.

4. Add Fall Condiments

Every board needs a condiment or two. They’re like that special little touch that brings everything together. Some ideas include:

  • Honey: A small dish of honey is a must, especially for drizzling over cheese and fruit. You can also try hot honey (I love Mike’s) for an unexpected touch of heat.
  • Apple Butter or Pumpkin Butter: Rich, spreadable apple or pumpkin butters add an extra layer of seasonal sweetness. Love them paired with sharp cheddar.
  • Fig Jam: My favorite addition to any board. It’s got a deep, earthy sweetness and is delicious with lots of cheeses. (Pro tip: you can often find a jar for like $4 at T.J. Maxx, Marshalls, or Homegoods.)

5. Garnish with Seasonal Flair

Your fall grazing board should be as visually stunning as it is delicious. For a rustic, seasonal look, add garnishes like:

  • Fresh Herbs: Rosemary sprigs or thyme branches not only look lovely, they also add a fragrant, earthy aroma to the board.
  • Mini Pumpkins and Gourds: Use small pumpkins, gourds, or colorful squash as decorative elements. They’ll add height, texture, and a true autumn vibe.
  • Edible Flowers: Scatter a few edible flowers or seasonal blossoms to bring a touch of the outside in.

Putting It All Together

Once you’ve gathered your ingredients, it’s time to assemble! Just remember that in the case of grazing boards, more is more. You want to fill every space. It’s all about abundance! Start by placing your larger items (like cheese wedges, bowls of condiments, or mini pumpkins) as focal points. You can also use small cake stands to add height and dimension to your display. Next, arrange the fruit slices and roasted pumpkin around the board in flowing patterns. Fill in all the gaps with crackers, nuts, and cured meats, and finish with your garnishes.

Remember, there’s no wrong way to build your board. Get creative and have fun!