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

Whisk the lemon juice, honey, olive oil, and black pepper together in a small bowl or jar. Store in the refrigerator while preparing the rest of the salad.

Cut the kale leaves off the stems and chop into bite-size pieces. Add to a large bowl, drizzle with olive oil, and squeeze 1 lemon over. Massage with hands until leaves soften.

Rinse and dice the peaches into bite-size pieces. Rinse and dry the blueberries.

Add diced peaches and blueberries to kale. Drizzle with vinaigrette and toss until coated.

Serve the salad in individual bowls and garnish each with toasted pepitas before serving.