Serves 4-6

Ingredients
Product
Amount
Unit

Salad:
cooked Red Lake Nation quick cook wild rice
2
cups
fresh corn
2
ears
arugula
4
oz
shishito peppers
3
heaping cups
Séka Hills extra virgin olive oil
2
tsp
medium carrots, peeled into long strips
2
 
Halloumi (cheese), sliced into 1/2-inch planks
6
oz
hazelnuts, rough chopped
1/3
cup

Dressing:
Séka Hills extra virgin olive oil
1/4
cup
Séka Hills elderberry balsamic vinegar
3
Tbsp
tamari
1
Tbsp
Wozupi maple syrup
1
Tbsp
garlic
2
cloves
black pepper
to taste
 

Instructions

  1. Cook wild rice according to package instructions. Let cool.
  2. Shuck corn and sear in a cast iron pan or on a hot grill coated with non-stick spray. When corn has cooled, slice kernels off the cob and set aside.
  3. Rinse shishito peppers and pat dry, then transfer to a medium bowl. Drizzle lightly with olive oil and toss until evenly coated. Heat a medium skillet over medium heat, add peppers and cook, stirring, until the peppers are tender with charred bits.
  4. Peel carrots lengthwise to resemble ribbons. Sear halloumi planks in a cast iron pan until golden.
  5. Rough chop hazelnuts. Layer salad ingredients on a large platter or bowl.
  6. Combine vinaigrette dressing ingredients in a mason jar with a tight-fitting lid. Shake until emulsified.
  7. Adjust seasoning. Drizzle a few tablespoons over the summer salad and serve. 

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Food Product Development Lab logo

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Intertribal Agriculture Council logo

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Western Sustainable Agriculture & Research logo

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

Montana State University logo

Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.