Kasha Salad with Grapes, Dried Mango and Pistachios

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

Many of my friends have taken on a gluten free eating lifestyle. A few of them have asked me to get creative and make a salad for them. I have never used kasha before, but this roasted buckwheat is tasty and an excellent gluten free alternative to wheat grains.

Kasha is buckwheat that has been roasted. It can be purchased whole or ground with a rough granulation. Cooking kasha is easy and quite similar, in technique, to couscous or quinoa. It tastes similar to other grains like barley and works great in a cold salad. This salad has wonderful ingredients that work together to create a light and healthy salad.

Make sure the pistachios are added just before serving to ensure they stay toasty and 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


  • 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 can also work well)
  • 1/2 cup pistachios , chopped
  • 1/4 cup lime juice
  • 1/4 cup honey
  • 1/4 cup oil


  • Heat the 2tbsp oil in a pan on medium heat. Add the kasha and stir continuously. Do this for 4-5 minutes and the kasha will toast and brown.
  • Add the water, lower the heat to a simmer and cover with a lid. Cook for 12-15 minutes or until the water is all absorbed in the kasha. Remove from heat and cool.
  • Toss together the kasha, grapes and mango.
  • Make the dressing by mixing together the lime juice, honey and oil. Mix the dressing in the salad until evenly coated.
  • Sprinkle the pistachio on the salad when serving.



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

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Recipe Rating


  • 5 stars
    Update on earlier “mushy” review: After spreading the cooked kasha on a rimmed baking sheet to cool, I then refrigerated it for about an hour, which resulted in a much firmer kasha texture, and didn’t break down further when adding the other ingredients. So, despite my dismay at what first appeared to be very mushy kasha, the final result had an appealing texture. The salad was delicious, and provided a healthy and guilt-free hot-weather meal, which was even better the next day.

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  • 2 stars
    I’m an experienced cook who was looking for a cold wheatberry salad, but I couldn’t find wheatberries at any of my local stores, and didn’t want to wait for a shipment from an online source, so I thought I’d try kasha instead. I specifically chose this recipe because I thought toasting the kasha in olive oil before cooking would help retain the shape and firmness of the kasha, which I feel is important if using in a salad. I followed the instructions exactly, and even used a generous sized saute pan to toast and simmer the kasha, hoping it would help keep the grain from getting mushy. I also simmered the kasha for the shorter amount of time, 12 minutes, but despite my efforts, I could see that it had become a starchy mess. So I gently spread the cooked kasha onto a baking sheet to cool, in the hope of keeping it from getting even more mushy from the residual heat. Disappointingly, I still ended up with kasha mush, which will never work for a salad, so I’ll have to find some other use for it. I’ve had tabbouleh, and the kasha grains always retain their shape and stay al dente, so there must be some better method to cook the kasha so it’s suited for use in a salad. Sadly, my hopes of enjoying a healthy and tasty hot-weather meal ended up a failure. Don’t know what went wrong 🙁

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  • Yum, Steve! Dried mango is a chewy pleasure and I love your use of the ingredient. Wholesome and vibrant!

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  • Yum … Looks amazing 🙂

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  • 5 stars
    Lovely healthy salad. 🙂

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