Bison and Hearts of Palm Ceviche-Style Salad

Prepare the bison: In a small pan, brown the grass-fed bison meat quickly over medium-high heat until just cooked through. Remove from heat and let it cool completely; the bison should be lean and lightly textured.

Prepare the base: In a mixing bowl, combine the diced, steamed kabocha squash (for a sweet, earthy contrast) and the sliced hearts of palm.

Combine: Fold in the browned bison and the fresh cilantro salsa. The acidity of the salsa effectively 'cures' the dish, mimicking a traditional Latin American ceviche profile.

Finish: Drizzle with a tiny amount of extra virgin olive oil to bind the components and provide a silky mouthfeel.

Serve: Plate immediately. The contrast between the chilled, zesty salsa and the savory, warm-but-cooled bison creates a refreshing, protein-forward snack.