Recipes — Salads

Recipe courtesy of Chef Nicole Forster. Quinoa & Millet Waldorf Salad with Camelina Oil.

By Elysia Vandenhurk     Ingredients Serves 6-8   4 cups of Butternut Squash, peeled and large dice 2 cups Red Bell Pepper, large dice 1 cup Green Onion, chopped 2 cups of Chickpeas, cooked (or canned) Three Farmers Roasted Chickpeas for topping   Dressing 1 cup Plain Greek Yogurt 2 tbsp Mayonnaise ⅓ cup of Cider Vinegar 2 tbsp Honey ½ tsp Cinnamon 1 tsp Cumin 2 tbsp Curry powder 1tbsp Three Farmers Camelina Oil     Instructions Preheat the oven to 275F. Drizzle the squash with camelina oil and roast for approx. 25min or until fork tender. Set...

A delicate combination of flavours that makes it the perfect winter holiday salad. This recipe was sent to us from Amanda Li from Nutrition Wellness Simplified. 1 medium Butternut squash, peeled and bulbous seeded-end chopped off 2 tbsp Three Farmers Cold Pressed Camelina Oil* 1 Asian pear, peeled 142g-box Organic baby arugula** ó cup Pomegranate seeds ó cup Walnut halves Vinaigrette 2 tbsp Maple syrup 2 tbsp Apple cider vinegar 1 tsp Dijon mustard 1 clove Garlic, finely minced to taste Sea salt & freshly ground black pepper Preheat oven to 400oF and line a baking tray with parchment paper....

Another unique and delicious recipe from Alison Ramage at Design to Dine, incorporating both our roasted chickpeas and camelina oil. Crispy Shallots: 4 shallots thinly sliced 2 tablespoons all-purpose flour 1 cup/250 ml Three Farmers Original camelina oil Peel the shallots and slice thinly. In a bowl toss to coat with flour and a pinch of salt. Heat the camelina oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and add the sliced onion. Fry for...