Preheat your oven to 400°F (200°C). On a parchment-lined sheet pan, combine pepitas, honey, and a drizzle of olive oil, ensuring they are evenly coated. Bake for 2 minutes, then stir the mixture, and return to the oven for an additional 5–6 minutes until golden brown. Watch closely to avoid burning, then set aside to cool completely.

In a small jar or bowl, combine extra virgin olive oil, fresh lemon juice, honey, minced garlic, and a pinch of kosher salt. Secure the lid on the jar and shake it vigorously to emulsify the dressing until all ingredients are well combined and slightly thickened. Set the dressing aside to allow the flavors to meld while you prepare the salad.

Place the sliced kale into a large mixing bowl, then drizzle with about 3 tablespoons of the prepared honey lemon dressing. Using your hands, massage the kale leaves gently for approximately 30-45 seconds, until they soften and darken in color.

Add the juicy strawberries, blueberries, and dried cranberries to the massaged kale. Use tongs or your hands to gently toss the ingredients together, ensuring an even distribution of fruit throughout the salad.

Drizzle the salad with any remaining honey lemon dressing, ensuring every bite is flavorful. Top with the cooled candied pepitas to add a crunchy texture. Serve immediately.