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

In a bowl, combine lemon juice, honey, olive oil, and black pepper. Whisk until emulsified and refrigerate.

Remove stems from kale, chop into bite-sized pieces, drizzle olive oil and lemon juice over it, and massage for 5 minutes.

Dice ripe peaches and rinse blueberries under cold water. Set aside.

Combine peaches and blueberries with massaged kale in a bowl. Drizzle with vinaigrette and toss gently.

Serve immediately with toasted pepitas sprinkled on top.