Preheat your oven to 375°F (190°C). Spread the pepitas evenly on a baking sheet and toast them for 5-6 minutes, stirring halfway through, until golden and aromatic.

In a medium bowl, whisk together the fresh lemon juice, honey, and about 1/4 cup of olive oil. Add cracked black pepper to taste.

Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Drizzle with olive oil and lemon juice, then massage for about 5 minutes.

Wash the blueberries thoroughly. Dice the peaches into bite-sized chunks, just before serving.

Add the peaches and blueberries to the massaged kale. Drizzle the honey-lemon vinaigrette over the top and gently toss until combined.

Portion the salad into serving bowls and sprinkle the toasted pepitas on top just before serving.