Preheat your oven to 375°F (190°C) and arrange a parchment-lined baking pan. Spread the pepitas evenly over the pan and toast them for 5-6 minutes until golden brown.

In a small bowl, whisk together fresh lemon juice, honey, olive oil, and cracked black pepper until well combined. Refrigerate the vinaigrette until ready to use.

Remove tough stems from kale and chop into bite-sized pieces. Massage the kale in a large bowl with a splash of olive oil and the juice of one lemon for about 5 minutes.

Dice peaches into bite-sized pieces and rinse blueberries under cool water, drying them gently with a paper towel.

Add the diced peaches and rinsed blueberries to the massaged kale. Drizzle the vinaigrette over the top and toss gently to coat the ingredients.

Serve individual portions of the salad, topping with the toasted pepitas just before enjoying to retain their crunch.