Preheat your oven to 375°F (190°C). Line a baking pan with parchment paper and spread the pepitas in a single layer. Toast for about 5-6 minutes until lightly golden and fragrant.

In a small bowl, whisk together fresh lemon juice, honey, olive oil, and cracked black pepper until well combined. Cover the bowl and refrigerate the vinaigrette.

Remove the tough stems from the kale leaves and chop into bite-sized pieces. Place the kale in a large mixing bowl and add a splash of olive oil and a dash of lemon juice. Massage for about 5 minutes until tender.

Rinse the ripe peaches under cool water, then dice them into small chunks. Rinse the blueberries gently to remove any dirt. Set both aside in separate bowls.

Add the diced peaches and rinsed blueberries to the bowl of massaged kale. Drizzle the chilled honey-lemon vinaigrette over the top. Toss gently to ensure each component is coated in dressing.

Spoon the vibrant salad into serving bowls or a platter. Sprinkle the toasted pepitas on top just before serving for added crunch.