Halloween Black Heirloom Carrot Salad With Blood Orange Dressing

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This is a very simple recipe using clean, seasonal ingredients. You can easily incorporate it into you Halloween menu. 

I used black heirloom carrots as the main ingredient. The black carrots are not really black but rather deep purple with a slightly orange center core. The dark color comes from the high content of anthocyanin. 

I also added an incredibly dark blood orange. You can use pomegranate if blood oranges are not yet available where you live. 

For the dressing I used my own dark Elderberry Fire Cider. You may want to use dark balsamic vinegar to create a deep dark dressing. 

For the garnish I used my very last dark red nasturtium flowers, some purple microgreens and the vitamin C rich dried sea buckthorn berries.  

Recipe serves 2-3 

Ingredients:

for the salad 

  • 2 large black heirloom carrots
  • 1 medium large orange carrot for color contrast, optional
  • 1 blood orange per person

for the dressing

  • 1/4 cup virgin olive oil
  • 4 Tbsp elderberry fire cider or dark balsamic vinegar
  • freshly pressed juice of 1/2 blood orange
  • generous amount of freshly ground black pepper
  • pink Himalayan salt to balance the flavors

for the garnish 

  • dark red edible flowers, optional
  • purple microgreens
  • dried sea buckthorn berries or pomegranate arils, optional  

Method: 

  • In a small bowl whisk the dressing. Adjust the taste as needed.  
  • Wash and peel the carrots. Using a vegetable peeler or a mandolin, cut the carrots into long, thin strips.  
  • With a very sharp paring knife, peel the oranges and cut out the supremes (fillets). 
  • In a large bowl mix the shaved carrots and the blood orange supremes with the half of the salad dressing. Portion out the salad into individual salad bowls, garnish with edible flowers, microgreens and sea buckthorn berries or pomegranate arils, if using. Serve with extra dressing on the side and enjoy it in good company!

Tip: I am aware that you might not have the elderberry fire cider in your pantry. If you do not want to use the balsamic vinegar, use raw apple cider vinegar and add some blackstrap molasses and cayenne pepper to the dressing. The idea is to make it spicy and very dark.  

I made this salad for Halloween but the recipe is perfect for any fall and winter gathering. All ingredients used here are meant to support your health during the cold season.  


Wishing everyone a very spooky Halloween - in radiant health, passionately raw - Dominique

More raw Halloween recipes here

Dominique Allmon©2026