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

In a small mixing bowl, whisk together the freshly squeezed lemon juice, honey, olive oil, and cracked black pepper to create your zesty vinaigrette. Refrigerate to allow flavors to meld.

Remove tough stems from kale leaves and chop into bite-sized pieces. Massage with olive oil and lemon juice for about 5 minutes until more tender.

Rinse the peaches and blueberries. Cut peaches into wedges and dry the blueberries with a paper towel.

In the bowl with massaged kale, add peaches and blueberries. Pour the vinaigrette over and toss until everything is coated.

Serve in bowls or plates and sprinkle toasted pepitas on top just before serving.