Kasha Salad with Grapes, Dried Mango & Crunchy Pistachios

Many of my friends have adopted a gluten-free lifestyle, and several asked me to create a salad that suits their needs. I’d never cooked with kasha before, but roasted buckwheat is flavorful and makes an excellent gluten-free alternative to wheat grains.

Kasha is simply buckwheat that’s been roasted. You can buy it whole or in a coarser grind. Cooking kasha is straightforward and similar to preparing couscous or quinoa. Its nutty flavor is reminiscent of barley, and it works especially well in cold salads. This recipe combines complementary ingredients to create a light, healthy dish that’s both satisfying and refreshing.

For best texture, add the pistachios just before serving so they stay crunchy.

Kasha Salad with Grapes, Dried Mango and Pistachios

4 out of 5

3 reviews

A gluten-free salad made with kasha (roasted buckwheat), grapes, dried mango, pistachios and a honey-lime dressing.

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Servings:
4

Ingredients

1 cup dried whole kasha (roasted buckwheat)
2 tbsp oil
2 cups water
1 cup red grapes, halved
1/2 cup dried mango, diced (dried apricots also work)
1/2 cup pistachios, chopped
1/4 cup lime juice
1/4 cup honey
1/4 cup oil

Instructions

Heat 2 tbsp oil in a pan over medium heat. Add the kasha and stir continuously for 4–5 minutes until it toasts and browns.
Add 2 cups water, reduce heat to a simmer, cover, and cook 12–15 minutes until the water is absorbed. Remove from heat and let cool.
Toss the cooled kasha with the halved grapes and diced dried mango.
Make the dressing by whisking together the lime juice, honey and 1/4 cup oil. Pour the dressing over the salad and toss to coat evenly.
Sprinkle chopped pistachios over the salad just before serving to keep them crunchy.

Author:
Steve Cylka

Course:
Salad

Cuisine:
Gluten Free