In a saucepan, heat blueberries and honey over medium heat until bubbly. Mash with a fork to help release juices. Cook for an additional 5 minutes but don’t let it boil over.
Remove from heat and strain blueberry syrup using a fine wire strainer. Discard the pulp and place syrup in the refrigerator to cool.
Once cooled, combine syrup with all vinaigrette ingredients and mix vigorously until smooth. Place in the refrigerator until ready to use.
In a salad bowl, take chopped kale leaves and drizzle with lemon juice. Massage leaves for about 2 minutes until softened. Let sit for 10 minutes.
In a small skillet, heat grapeseed oil, honey, and rosemary over medium-low heat. Add walnuts and stir to coat.
Sprinkle cinnamon, ground ginger, and salt over the walnuts and toast for 3 to 5 minutes, stirring constantly.
Once ready, sprinkle the walnuts over the salad and drizzle the blueberry vinaigrette over everything. Toss to combine.
