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Halloween Veggie Tray

This easy Halloween veggie tray is a healthy and kid-friendly way to celebrate the fall season. Made with baby carrots, sliced cucumber, celery, black olives and your favorite dip!

halloween pumpkin made out of vegetables on plate

Healthy Halloween Appetizer

As much as I love all of the delicious Halloween desserts you can usually find at a Halloween party, it’s nice to have healthy options to reach for too. That’s where this Halloween veggie tray comes in. It’s easy to make, gluten-free, kid-friendly and a fun way to entice your little ones to eat more vegetables.

This platter is one of our favorite healthy Halloween snack ideas and is shaped like a pumpkin to celebrate the fall season. You only need 4 ingredients (plus your favorite dip) to make it and it’s ready in just 10 minutes. Serve it as an appetizer, snack or easy side dish alongside these spooky mummy hot dogs. It’s a fun spin on a classic fruit and veggie platter that’s always a crowd favorite!

carrots and cucumber on plate

Assembling the Halloween Veggies

We’re assembling the veggies in the shape of a pumpkin, so it helps to use a large, circular platter. Then all you’ll need is 2 bowls for the dip and the remaining ingredients below.

  • Cucumbers – Slice the cucumber, then spread the slices across the bottom of the platter to make a smile.
  • Carrots – These are used for the body of the pumpkin since they are orange. After you add the bowls for the dip (eyes) and the cucumber slices (smile), just fill in any remaining white space with the baby carrots.
  • Celery – Slice the celery stalk into about 2-3 inch pieces, then place them vertically at the top center of the platter to make the pumpkin stem.
  • Black olives – Place these on top of the carrots in the center of the tray, below the dip bowls and above the cucumbers to make the nose.
  • Dips – You’ll need 2 small bowls to make both eyes of the pumpkin. We love using this skinny dill dip, but ranch, blue cheese, hummus dip, tzatziki or guacamole are all great options too.

Variations

Olives are hit or miss with most people, so you can swap them out with a red mini bell pepper or cherry tomatoes to make the nose if you prefer. You can also use a few broccoli florets to make the stem if you don’t have any celery on hand.

plate of veggies and dip in the shape of a pumpkin

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plate of veggies and dip in the shape of a pumpkin

Halloween Veggie Tray

This Halloween veggie tray is an easy, healthy and kid-friendly way to celebrate the fall season. Made with baby carrots, sliced cucumber, celery, black olives and your favorite dip!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 8

Ingredients 

  • 16 oz bag baby carrots
  • 1 cucumber , sliced
  • 2 stalks celery , sliced into about 2-3 inch pieces
  • 1/4 cup black olives

For serving: Dill dip, ranch, bleu cheese, tzatziki or hummus

    Instructions

    • Layer the cucumber slices in the bottom middle of a large oval or circle platter, making the shape of a smile. Then fill in the empty space around the cucumber with the baby carrots.
      carrots and cucumber on plate
    • Place two bowls for the dip in the top center of the platter (these will be the pumpkin's eyes). Next place the sliced celery vertically at the top of the platter to make a stem. Then add the olives in the center of the platter below the bowls and above the cucumber to make the nose.
      close up of halloween veggie tray
    • Fill the bowls with dip of choice, then serve and enjoy!
      plate of veggies and dip in the shape of a pumpkin

    Notes

    Dips: This skinny dill dip is our favorite dip to use. Ranchbleu cheese dressing, tzatziki sauce or homemade hummus are also great options. Dip not included in nutrition calculator. 

    Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 213mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7907IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
    Course: Appetizer, Snacks
    Cuisine: American
    Author: Jamielyn Nye

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