Let the festivities begin! This Halloween Charcuterie Board will be the favorite at any spooky party—and best of all, it’s made with Paleo-friendly ingredients.
You can arrange your board however you like, but we suggest using small dishes to hold nuts, seeds, and dips—or get creative and place these foods in a hollowed out orange bell pepper or a Halloween prop. We filled our board with a delectable assortment of nuts and fruits, then added (non-edible) skeleton hands to enhance the theme. If you have any mini gourds sitting around, they will also make great festive decorations.
Be sure to have the Blazing Buffalo Turkey Meatballs on hand before prepping your board. It takes a total of 35 minutes to make these mini meatballs, and you can skip the lettuce, cabbage, and carrots when gathering the ingredients. They can be made up to three days in advance, stored in the refrigerator, and heated before serving. The recipe makes about 20, so use the leftovers to restock your board as the night goes on or enjoy them at another time.
The best thing about charcuteries is that you’re able to use your favorite ingredients to bring it together. Add or substitute any of the foods in this recipe with your snack of choice or use the options below for inspiration.
Additional snack options:
- Sliced bell peppers, carrots, and celery
- Chocolate Bark with Berries
- Strawberries, raspberries, and sliced persimmons
- Lemon Rosemary Beet Chips
- Air Fryer Apple Chips
- PaleoFLEX™ Rosemary Crackers
- Marcona almonds
- Walnuts
Additional spreads and dips:
For even more inspiration for spreads and dips to add to your Halloween Charcuterie Board, check out our page on Paleo Sauces!
Halloween Charcuterie Board
- Recipe by: Jess Case
- Serves: 6
- Meal: Appetizer
- Serves: 6
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Ingredients
5 clementines
8 fresh mint leaves
20 Blazing Buffalo Turkey Meatballs
1/4 cups cherry tomatoes, halved
1 apple, sliced
1/2 cups almond butter
1/4 cups almonds
1/4 cups pepitas
1/4 cups raw pecans
1/2 cups pomegranate seeds
Handful of red grapes
Directions
Reheat meatballs, if needed: Preheat oven to 325°F and heat meatballs on a baking sheet for 5-8 minutes.
Prepare your “pumpkins” by peeling the skins off the clementines and placing mint leaves in each center.
Make eyeballs by placing a cherry tomato half on one meatball and securing with a toothpick.
Arrange all ingredients on your board, using small ramekins or dipping bowls for the nuts, seeds, and almond butter. Be sure to pack the board full, adding in any Halloween or fall décor to fill empty spaces.
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