In a saucepan, heat the blueberries and honey over medium heat, covered until blueberry juices are seeping out and bubbly.
Mash blueberries with a fork to help get juices out and cook an additional 5 minutes but don’t allow the mixture to boil over.
Remove from heat and strain blueberry syrup using a fine wire strainer.
Discard the blueberry pulp and place blueberry syrup in refrigerator to cool.
Once cool, combine blueberry syrup with all other ingredients for the vinaigrette and mix vigorously with a whisk until smooth and creamy (or place everything in a blender and blend until smooth and creamy). Place in refrigerator until ready to use.
Prepare the Salad:
Place the chopped kale leaves in a salad bowl and drizzle the lemon juice over the leaves. Massage leaves with your hands about 2 minutes and let sit about 10 minutes in order to allow leaves to soften. Add all other salad ingredients to salad bowl and set aside.
Prepare the Rosemary Candied Walnuts:
Using a small skillet, heat the grapeseed oil, honey and rosemary over medium low heat.
Add the walnuts and stir to coat.
Sprinkle a touch of cinnamon, ground ginger and salt over the walnuts and allow nuts to continue to toast another 3 to 5 minutes, stirring constantly.
Don’t allow nuts to sit without stirring because the honey will burn onto the nuts quickly when unattended. The nuts are ready when they are soft yet toasty, warm all the way through and have a nice sweet glaze on the outside.
Sprinkle the walnuts over the salad and drizzle blueberry vinaigrette over everything to taste. Toss with your hands or salad tongs to ensure everything is evenly coated. Enjoy!
Use leftover Creamy Blueberry Vinaigrette for other salads! Store in a sealed container in the refrigerator for up to 1 week and stir before using.