Sautéed Kale with Roasted Ambrosia Apples

Mike Scorgie, Woodwork

Earthy kale in a honey mustard vinaigrette with sautéed apples and pumpkin seeds.

  • 1 lg bunch kale, de-stemmed and roughly chopped
  • 3 Ambrosia (or gala) apples, cored and cut into six pieces
  • 3 T toasted pumpkin seeds
  • 1 lg shallot, finely diced
  • 1½ t canola oil, or 1 t canola and ½ t pumpkin seed oil
  • ¼ c demerara sugar
  • 1 t mustard seed
  • salt and pepper


  • ¾ c (approx 150 mL) neutral oil, such as canola or grapeseed
  • ¼ c (approx 50 mL) cider vinegar
  • 1 T honey
  • 1 t seedless Dijon mustard

Pre-heat oven to 375°F. Coat apples in sugar and evenly distribute on a rimmed bake sheet. Bake apples for 25 to 30 minutes, tossing half way through. Keep in warming oven.

Place a medium skillet on medium heat. Add canola oil, mustard seed and shallots and cook for 1 minute. Add kale, toss and cook through for 1 to 2 minutes, then season to taste with vinaigrette, salt and pepper.

Transfer sautéed kale mixture to serving bowl. Spread roasted apples over and finish with pumpkin seeds. Serve warm. Serves 4 to 6.