Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas in an even layer on the pan and toast in the oven for 5-6 minutes until lightly golden and fragrant. Allow them to cool completely.

In a small bowl or jar, whisk together lemon juice, honey, olive oil, and black pepper. Keep the vinaigrette chilled in the refrigerator while preparing the salad.

Remove the kale leaves from the stems and chop them into bite-sized pieces. Place the leaves in a large bowl, add a splash of olive oil, and squeeze 1 lemon over the leaves. Massage the kale with your hands for about 5 minutes until softened.

Rinse the peaches and cut them into bite-sized pieces. Rinse and dry the blueberries, then set them aside.

Combine the diced peaches and blueberries with the kale in the bowl and drizzle vinaigrette over the top. Toss until the salad is coated to your preference.

Distribute the salad into individual bowls and garnish each with the toasted pepitas just before serving.