Preheat your oven to 375°F (190°C). Spread the pepitas on a parchment-lined baking sheet and toast them for about 5-6 minutes until lightly golden.

In a medium bowl, whisk together the fresh lemon juice, honey, olive oil, and cracked black pepper to create the vinaigrette. Refrigerate until needed.

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

Rinse and slice the peaches, discarding the pit. Gently rinse the blueberries and let them drain.

In the bowl with the massaged kale, combine the peaches and blueberries. Drizzle the vinaigrette over the salad and toss gently.

Spoon the salad into bowls and garnish with toasted pepitas before serving.