Preheat your oven to 375°F (190°C). Spread the pepitas evenly on a parchment-lined baking sheet. Toast them for 5-6 minutes, keeping a close eye as they turn golden brown and fragrant. Once ready, remove them from the oven and set aside to cool.

In a small bowl, whisk together the fresh lemon juice, honey, olive oil, and a sprinkle of cracked black pepper. Blend until well combined and refrigerate for about 15 minutes.

Remove the stems from the kale and chop the leaves into bite-sized pieces. Place them in a large bowl, add a splash of olive oil, and the juice from one lemon. Massage the kale with your hands for about 5 minutes.

Wash and prepare the peaches and blueberries. Dice the peaches into small pieces and rinse the blueberries thoroughly.

In the large bowl with the massaged kale, gently combine the diced peaches and rinsed blueberries. Drizzle the chilled honey-lemon vinaigrette over the mixture and toss everything together.

Spoon the vibrant salad into individual bowls or a large serving dish. Garnish generously with the toasted pepitas before serving.