Portable Autumn Picnic Board

 

This Portable Autumn Picnic Board is filled with meats, cheeses, fruit, and savory bites for an easy, no-cook lunch at the park or outdoor gatherings.

Portable Autumn Picnic Board

Weekends around our house often include some version of a Mediterranean lunch plate. Either a board filled with a little cheese, some savory meats, olives, fresh fruit, and something crunchy to nibble on, or a hot skillet dish that perfect for scooping onto crusty bread. It's one of our favorite ways to enjoy a relaxed lunch without spending much time in the kitchen.

When early fall rolls around, though, we love taking that same idea outdoors. There's something wonderful about packing up a picnic, heading to the park with our dog Bogie, and enjoying a beautiful autumn afternoon. I love spreading a plaid table scarf over a picnic table, setting out some delicious food and refreshing drinks, and settling in to enjoy the fresh air and a little time away from home.

That's how this Portable Autumn Picnic Board came together. I took some of our favorite snacks and gave them a seasonal twist with an assortment of cheeses, savory meats, sweet dates, juicy grapes, fig jam, crackers, and other little bites. Everything is arranged in a handled ceramic serving dish, then wrapped snugly for the trip so it's ready to enjoy when we arrive.

It's colorful, delicious, and wonderfully uncomplicated. There's no cooking, no elaborate preparation, and no fussing with the food once you get there. Just unwrap, set it on the table, pour something refreshing to drink, and enjoy a leisurely fall picnic. And the best part? This little portable spread works just as beautifully for a beach afternoon, an outdoor concert, or a casual gathering with friends.

Enjoy!

Ingredients

Building Your Autumn Picnic Board

The beauty of a picnic board is that there really aren't any rules. Start with a few favorite cheeses and meats, add something fresh and something crunchy, and finish with a little sweetness. Here's what went into my autumn picnic board.

What I Used on My Board

Cheeses

• Havarti Dill Cheese: Creamy, mild, and wonderfully flavorful with its little flecks of dill.

• Cheddar Cheese: A familiar favorite that adds a slightly sharper contrast to the Havarti.

Meats

• Salami: Savory and full of flavor, perfect for pairing with cheese and crackers.

• Sliced Turkey: A lighter, mild option that balances the richer salami.

Bread & Crackers

• Sliced Baguette: A rustic addition that's perfect with cheese or a little fig jelly.

• Parmesan Rosemary Crackers: Crisp and savory with delicious herbal notes.

• Town House Crackers: Buttery, flaky crackers that everyone loves.

Fruit & Nuts

• Medjool Dates: Naturally sweet and wonderfully chewy, bringing a little autumn richness.

• Fresh Grapes: Juicy and refreshing between bites of cheese and meat.

• Almonds: A satisfying crunch that fills in those little spaces on the board.

Savory Extras & Finishing Touches

• Fig Jelly: A lovely sweet addition that pairs beautifully with cheese and crackers.

• Kalamata Olives: Briny and bold, adding a Mediterranean touch.

• Fresh Basil Sprigs: A little greenery for color, freshness, and a beautiful finishing touch.

Make It Your Own: A Mix-and-Match Picnic Board Guide

Equipment: My Picnic Essentials

You don't need special equipment to create a beautiful portable board. A few practical pieces make arranging, packing, and serving much easier.

• A handled ceramic serving dish or shallow tray: I love using a dish with handles because it's easy to carry and makes a pretty presentation right on the picnic table.

• Small bowls or ramekins: Perfect for olives, fig jelly, or anything that might spill or spread onto the other ingredients.

• Plastic wrap or a fitted lid: Keeps the arrangement together during transport.

• A small cheese knife or spreader: Handy for serving soft cheeses and fig jelly.

• An insulated picnic bag or cooler with ice packs: Essential for keeping the meats and cheeses properly chilled.

• A plaid table scarf or picnic blanket: Not essential to the food, of course, but it makes the setting feel wonderfully autumnal!

Let's Make It Together

This is one of those projects that's just as enjoyable to put together as it is to eat. I start by placing the small dish of fig jelly on my serving tray. This helps provide structure to your platter and gives me a place to build around.

Next, I tuck in the salami and folded turkey slices along the side of the jelly bowl in a river-like flow.  This will help the meat stand up in a pretty design.  Then comes the cheese placed in 3 different sections, followed by the baguette and crackers tucking them along the rims of the dish. Then comes the fun part—filling all those little spaces with grapes, dates, and almonds. A few fresh basil sprigs add a pretty finishing touch.

Once everything looks inviting, I wrap the dish snugly, pack it into a cooler, and we're ready to head out. When it's time for lunch, all that's left to do is uncover the board and enjoy!

The Secret to a Perfect Portable Picnic Board

The trick to a picnic board that travels well is to arrange everything snugly without overcrowding it. Start with the larger items, tuck smaller ingredients into the spaces, and keep anything wet or sticky in its own little container. A shallow serving dish that is covered tightly with plastic wrap or a container with a secure cover helps keep the arrangement intact.  Keep the board chilled until you're ready to serve, and you'll have a beautiful spread that looks almost as good at the park as it did in your kitchen.

Add Your Touch

One of my favorite things about a picnic board is how easily it changes with the occasion.

Think Outside the Charcuterie Board!  To make your plate easily portable you'll want a vessel with a little bit of a lip on the sides so items stay contained within when transporting.  Flat boards may not hold up as well to traveling as items may shift or fall off the edges.  Think baking dishes, serving trays that have handles, or smaller aluminum baking trays.  Here are some examples.  

For an Autumn Afternoon: Add crisp apple slices, fresh pears, fig jam, toasted pecans, and aged cheddar for those cozy harvest flavors.

For a Mediterranean-Inspired Lunch: Include feta, hummus, pita wedges, Kalamata olives, marinated artichokes, cucumbers, and roasted peppers.

For a Beach Day: Keep things light and refreshing with turkey, mild cheeses, grapes, berries, crackers, and fresh vegetables. Pack everything well chilled and protected from the sand.

For an Outdoor Concert: Choose easy finger foods such as cubed cheeses, rolled meats, sturdy crackers, grapes, and nuts. Keep the spread simple so everyone can nibble without much fuss.

For a Casual Gathering: Make a larger board with extra cheeses, meats, seasonal fruits, and a few different spreads. It's an easy centerpiece that encourages everyone to gather around and graze.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

There's something so enjoyable about taking an ordinary weekend lunch and turning it into a little outdoor occasion. A pretty table covering, a delicious assortment of favorite foods, and a beautiful fall afternoon are really all you need.

I hope this Portable Autumn Picnic Board inspires you to pack up a few favorites, head outdoors, and enjoy a leisurely lunch of your own. Whether it's a quiet afternoon at the park, a beach picnic, or a casual gathering with friends, sometimes the simplest meals create the nicest memories.

If you love relaxed Mediterranean-inspired flavors, you might also enjoy my Mediterranean Quinoa Salad or Farmstand Corn & Orzo Salad with Arugula for another fresh and flavorful lunch idea.

Before You Start

How far ahead can I assemble the picnic board?
You can prepare many of the ingredients the day before. Slice the cheeses, portion the meats, wash and thoroughly dry the grapes, and gather the crackers and nuts. For the freshest appearance and texture, arrange the board shortly before heading out. If assembling in advance, refrigerate it covered and add the crackers just before serving.

How do I keep a picnic board cold while traveling?
Pack your covered board in an insulated cooler with plenty of frozen ice packs. Keep perishable ingredients at 40°F or below until serving. Once the board is out, don't leave perishable foods unrefrigerated for more than two hours, or one hour when temperatures are above 90°F.

What's the best way to transport a charcuterie-style picnic board?
A shallow, sturdy serving dish with handles works beautifully for short trips, provided it fits securely inside your cooler. Wrap it snugly with plastic wrap or use a fitted lid. Place small containers around ingredients that could shift, and keep the dish level during transport.

What foods should I pack separately?
Crackers, bread, and delicate crispy items are best packed separately if the board will travel a long distance. Be mindful of juicy fruits, olives, or any item that can give off moisture and cause other items to become soggy.  

Can I make a vegetarian picnic board?
Absolutely! Skip the meats and add extra cheeses, hummus, roasted vegetables, marinated artichokes, nuts, fresh fruit, and a selection of breads or crackers. Choose vegetarian cheeses if needed.

How much food should I plan per person?
For a picnic board served as lunch, plan approximately 3–4 ounces of cheese and 2–3 ounces of meat per person, along with bread, crackers, fruit, nuts, and other accompaniments. For an appetizer board, you can use smaller portions.

Autumn Farro Salad with Apple Cider Vinaigrette

 

This autumn farro salad combines crisp Honeycrisp apples, sweet dates, toasted walnuts, fresh herbs, and peppery arugula with a tangy apple cider vinaigrette.

Autumn Farro Salad with Apple Cider Vinaigrette

Apples are one of my favorite fruits, and when autumn rolls around, I love finding new ways to work them into my cooking. Tossing crisp, sweet apples into a salad is one of my favorite ways to enjoy them, though my husband has always been a little skeptical of fruit in his greens. I'm slowly winning him over, one salad at a time!

This Autumn Farro Salad with Apple Cider Vinaigrette might just be the one that sealed the deal. With the first bite, he was sold on the savory-sweet combination of crisp Honeycrisp apples, soft, caramel-like Medjool dates, and toasted walnuts tossed with nutty farro, peppery arugula, and fresh herbs. The tangy apple cider vinaigrette brings everything together, balancing the natural sweetness of the fruit with just the right amount of brightness.

And can we talk about how beautiful this salad is? The ruby-red cabbage, fresh green arugula and parsley, golden-brown walnuts, and thin slices of apple create a gorgeous mix of autumn colors and textures. Every forkful offers something a little different — a crisp bite of apple, a chewy date, a nutty grain, and that bright, tangy dressing. It's fresh, satisfying, and full of the flavors I look forward to this time of year.

Whether you're serving it alongside a cozy fall dinner, bringing a little something special to the lunch table, or looking for a seasonal salad that feels as lovely as it tastes, this one deserves a spot on your autumn menu. And if you're serving it to someone who thinks fruit doesn't belong in a salad? Well, I might have a recipe that could change their mind.

Enjoy!

Ingredients 

For Autumn Farro Salad

• Farro — Nutty and pleasantly chewy, farro gives this salad a hearty foundation. One cup of dry farro yields approximately 2 cups cooked, depending on the variety.

• Arugula — Adds a fresh, peppery bite that balances the sweetness of the fruit.

• Red Cabbage — Thinly sliced for color, crunch, and a crisp, fresh contrast.

• Honeycrisp Apple — Brings juicy sweetness and a satisfying crunch. Slice it thinly so it blends easily into each bite.

• Medjool Dates — Naturally sweet and soft, dates add a rich, caramel-like note.

• Fresh Parsley — Chopped parsley brightens the salad with a clean, herbaceous flavor.

• Walnuts — Toasted walnuts add a warm, nutty flavor and a delicate crunch.

• Fresh Thyme — A little fresh thyme lends an earthy, aromatic note that complements the apples and vinaigrette.

• Kosher Salt and Freshly Ground Black Pepper — Enhance the flavors and bring everything together.

For Apple Cider Vinaigrette

• Apple Cider Vinegar — Provides the bright, tangy backbone of the dressing.

• Pure Maple Syrup or Honey — Softens the acidity with a touch of sweetness. Maple syrup is especially lovely here for its subtle autumn character.

• Fresh Garlic — Finely grated garlic adds savory depth without leaving large pieces in the dressing.

• Dijon Mustard — Helps bring the vinaigrette together while adding a gentle tang.

• Extra-Virgin Olive Oil — Rounds out the vinegar and gives the dressing a smooth finish.

• Kosher Salt and Freshly Ground Black Pepper — Finish the vinaigrette with balanced seasoning.

Equipment

• Medium saucepan — For cooking the farro until tender and chewy.

• Fine-mesh strainer — Helpful for rinsing the farro and draining excess cooking water.

• Skillet — For toasting the walnuts until fragrant.

• Small mixing bowl and whisk — To combine the apple cider vinaigrette.

• Large salad bowl — Gives you plenty of room to toss the ingredients without crushing the greens.

• Sharp chef's knife and cutting board — For slicing the apple, cabbage, dates, and fresh herbs.

My Go-To's

• A quality chef's knife — Makes quick work of slicing apples and preparing fresh produce.

• A sturdy stainless-steel saucepan — A kitchen essential for cooking grains, simmering sauces, and preparing everyday staples.

Let's Make It Together

Start by cooking your farro. Rinse 1 cup of dry farro, add it to a saucepan with 3 cups of water, and bring it to a boil. Lower the heat and simmer until tender but still chewy, following the package directions for your variety. Drain any excess water and let it cool completely before making the salad.

While the farro cooks, toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring often until fragrant and lightly golden. Set them aside to cool.

For the dressing, whisk together the apple cider vinegar, maple syrup, garlic, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until everything comes together.

Now for the fun part! Add the cooled farro to a large bowl with the arugula, red cabbage, sliced apple, dates, parsley, toasted walnuts, and fresh thyme. Drizzle with about half the vinaigrette and toss gently. Add more dressing to your liking, give everything a final taste, and serve!

Perfecting the Cooking Process

The secret to a great farro salad is getting the texture right. Cook the farro until tender but still chewy, drain it thoroughly, and let it cool completely before adding the delicate greens and fresh apple. Toasting the walnuts brings out their natural nuttiness, while adding the vinaigrette gradually lets you control the balance of tangy, sweet, and savory flavors without overdressing the salad.

Add Your Touch

One of the things I love about a grain salad is how easily it adapts to what's in your kitchen. Try a crisp Pink Lady apple in place of Honeycrisp, swap pecans for the walnuts, or add a little extra parsley for a brighter herbal note. If you prefer a slightly sweeter dressing, add a small drizzle of maple syrup. You can also serve the salad over additional arugula for a lighter, greens-forward presentation. Keep the balance of crisp, chewy, sweet, and tangy flavors, and make it your own.

SET THE MOOD

A good meal deserves a great setting.  Here are a few ways to set the mood when serving this dish.

If you're enjoying the fresh flavors of the season, keep the autumn inspiration going with more recipes from A Slice of Southern. Pair this salad with a cozy main dish, explore another seasonal favorite, or browse the blog for easy recipes that bring a little something special to the everyday table.

More from A Slice of Southern:

Greek Beef Meatballs (Keftedes)

Farmstand Corn & Orzo Salad with Arugula

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Here's to savoring the season, one delicious bite at a time!

Before You Start

Can I make this farro salad ahead of time?
Yes! Cook and cool the farro, toast the walnuts, and prepare the vinaigrette up to a day ahead. Store each component separately in the refrigerator or pantry as appropriate. Slice the apple and assemble the salad shortly before serving for the freshest texture.

What kind of farro should I use?
Pearled farro is a convenient option because it cooks relatively quickly. Semi-pearled and whole farro also work, but require longer cooking times. Follow the package directions and cook until the grains are tender with a pleasant chew.

Can I use a different apple?
Absolutely. Honeycrisp is a great choice for its crisp texture and sweet-tart flavor, but Pink Lady or another firm, crisp apple will also work well.

Can I substitute the walnuts?
Yes. Pecans make a lovely alternative, bringing a slightly sweeter, buttery flavor. Toast them just as you would the walnuts.

How should I store leftovers?
Store leftover dressed salad in an airtight container in the refrigerator and enjoy within 1–2 days for the best texture. The arugula will soften over time. If preparing ahead, keep the dressing separate and toss just before serving.

What can I serve with autumn farro salad?
This salad pairs beautifully with roasted chicken, grilled pork tenderloin, or roasted seasonal vegetables. It also makes a satisfying light lunch served on its own or with a slice of crusty bread.

Can I use honey instead of maple syrup?
Yes. Either works well in the apple cider vinaigrette. Maple syrup adds a subtle autumn note, while honey provides a familiar floral sweetness.

Thanksgiving Salad: Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

Indulge in the perfect balance of fresh greens, sweet dates, tangy pomegranate, and creamy goat cheese with this vibrant Arugula and Spinach Salad. Topped with crunchy walnuts and a hint of creamy balsamic dressing, it’s a deliciously wholesome treat perfect for your holiday celebrations.  

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

This Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts offers a delightful blend of flavors and textures. The peppery arugula and mild spinach mix form a fresh and vibrant base, complemented by the rich sweetness of Medjool dates. The jewel-like pomegranate seeds provide a burst of tartness, while the coarsely chopped walnuts add a satisfying crunch. Crumbled goat cheese introduces a creamy, tangy element that ties everything together. For an extra layer of richness, a drizzle of creamy balsamic dressing can enhance the flavors, making this salad a perfect balance of savory, sweet, and tangy notes. It's a colorful, nutritious dish that’s both light and satisfying.

Thanksgiving dinner is all about a variety of side dishes, and this salad makes a fantastic addition to the table. It's quick and easy to prepare, adds a refreshing twist to a typically carb-heavy feast, and showcases some of the season's best flavors.

Enjoy!

What Ingredients do I need?

Base:

• Arugula and spinach mix

Toppings:

• Medjool dates, chopped
• Pomegranate seeds
• Walnuts, toasted
• Goat cheese, crumbled

Dressing:

• Creamy balsamic dressing (optional)

Substitutions and Variations

To add variety to your salad, you could try:

• Swap the nuts – Use almonds or pecans for a different crunch.
• Add citrus – Include orange or grapefruit slices for brightness.
• Change the cheese – Try feta, blue cheese, or ricotta for a different flavor profile.
• Incorporate herbs – Fresh mint or basil would bring a new dimension.
• Use a different fruit – Try figs, dried apricots, apples, or pears in place of dates or pomegranate.

Berry and Almond Variation

• Additions: ½ cup mixed berries (blueberries, raspberries, or strawberries), ¼ cup slivered almonds
• Dressing: A honey-lime vinaigrette or balsamic vinaigrette
• Notes: The berries bring a sweet and tart balance, and the almonds give a nice crunch in place of walnuts.

Kitchen Tips and Notes

Here are some kitchen tips to elevate your salad.  

1. Toast the Walnuts: Lightly toast the walnuts in a dry skillet for 3–5 minutes to enhance their flavor and add extra crunch. Just be sure to keep an eye on them to avoid burning.

2. Pit Dates Quickly: Use kitchen shears to cut through Medjool dates for easy pitting and slicing. This method is much faster than using a knife.

3. Pomegranate Tips: If you’re struggling with pomegranate seeds, cut the fruit in half, then hold it over a bowl, cut side down. Tap the back of the pomegranate with a wooden spoon, and the seeds will fall out easily.

4. Cheese Crumbling: To prevent your goat cheese from crumbling too much, freeze it for about 10 minutes before you break it up with your hands. It makes it less messy and gives better control.

5. Dress Just Before Serving: If you're using a creamy balsamic dressing or any vinaigrette, dress the salad just before serving to keep the greens fresh and crisp.

6. Balance Flavors: If the salad feels too sweet (from the dates and pomegranate), add a bit more acidity to the dressing—like a splash of lemon juice or a touch more vinegar—to balance the sweetness.

7. Serving a large crowd:  To serve more than 4 people, simply scale up the ingredients proportionally based on the number of servings needed.  

These simple tips will help enhance the texture, flavor, and overall presentation of your salad!

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Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

serves 4

Ingredients:

• 9 ounces arugula and spinach mix
• ½ cup pitted and sliced Medjool dates
• ¼ cup pomegranate seeds
• ½ cup coarsely chopped walnuts
• 3 oz goat cheese, crumbled
• Creamy balsamic dressing (optional)

Instructions:

1. In a large bowl, combine the arugula and spinach mix.
2. Add the sliced Medjool dates, pomegranate seeds, chopped walnuts, and crumbled goat cheese.
3. Toss gently to combine.
4. Drizzle with creamy balsamic dressing if desired, and serve immediately.

Spicy Fall Squash Salad

Yum

We are in the home stretch toward one of the biggest holidays of the year:  Thanksgiving!

Each year we have all of our traditional dishes such as my favorite pumpkin pie, mashed potatoes, a wonderful Citrus Rosemary roasted Turkey Breast, lime jello salad, among other veggies such as this and this.  Plus I always try to introduce a new dish each year to keep it fresh and hopefully inspire a new traditional food to the mix.

This year I'm making a wonderful Fall fresh salad.  One with spicy roasted butternut squash, pomegranate seeds, and pistachios!  This salad just screams the flavors of the season.  The squash is roasted and then tossed with a spice mix of cumin, coriander, and a little cayenne for some heat.  Mixed greens are topped with the roasted spiced squash, goat cheese, chopped dates, along with the pomegranate seeds and pistachios.  The whole salad is topped with cider and date dressing that is just fabulous.  The fresh salad is filled with autumn flavors that lend a sweet and spicy note to the salad!

SPICY FALL SQUASH SALAD

You can't pick a better salad to go with your Thanksgiving meal!  The perfect autumn salad full of sweet and spicy flavors that totally compliment each other.  This salad is a WINNER!

Add something new to your holiday spread with this salad.  It's THAT GOOD!

Happy Thanksgiving!







Spicy Fall Squash Salad
adapted from Love and Lemons

1 package pre-cut butternut squash
1 teaspoon Extra Virgin Olive Oil
¼ teaspoon Ground Cumin
¼ teaspoon ground coriander
¼ teaspoon Cayenne Pepper
6 cups spring mix greens
2 ounces Goat Cheese, torn into smaller pieces
2 Medjool dates, pitted and diced
¼ cup pomegranate seeds
¼ cup Pistachios, chopped and toasted

Kosher salt and freshly ground black pepper

Cider Date Dressing (makes extra)
5 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon fresh lemon juice
1 Medjool date, pitted
½ garlic clove
⅛ teaspoon Ground Cumin
¼ teaspoon kosher salt
freshly ground black pepper, to taste

3 to 5 tablespoons water, as needed to blend

Instructions

Preheat the oven to 425°F.   Place the butternut squash cubes on a large baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

Make the Cider Date Dressing: In a blender combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Blend well until combined.  Add 1 to 2 more tablespoons of water as needed if too thick.

Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.