Preheat your oven to 375°F (190°C). Spread the pepitas evenly on a lined baking sheet. Bake for 5-6 minutes, or until fragrant and lightly golden.

In a small bowl, whisk together lemon juice, honey, olive oil, and cracked black pepper until smooth. Chill the vinaigrette in the refrigerator.

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

Dice the peaches and rinse the blueberries under cold water. Keep the fruit ready while the kale is marinating.

In a large salad bowl, combine the massaged kale, diced peaches, and rinsed blueberries. Drizzle with vinaigrette and toss gently.

Serve the salad in bowls and sprinkle toasted pepitas on top just before serving for extra crunch.