Preheat your oven to 375°F (190°C). Spread pepitas evenly on a baking sheet and bake for 5–6 minutes until golden and fragrant.

In a medium bowl or jar, whisk together fresh lemon juice, honey, olive oil, and cracked black pepper. Set aside in the refrigerator to chill.

Remove the tough stems from the kale leaves and chop them into bite-sized pieces. Massage the kale with a splash of olive oil and lemon juice for about 5 minutes until soft.

Wash and slice the peaches, and rinse the blueberries. Set all fruits aside to add to the kale.

Add the diced peaches and blueberries to the bowl of massaged kale. Drizzle the vinaigrette over the mixture and gently toss until well coated.

Serve the salad in individual bowls and sprinkle with toasted pepitas just before serving.