Combine pepitas, honey and olive oil on the prepared sheet pan. Place pan in the oven for 2 minutes then remove and stir well. Spread pepitas out to a single layer and return to oven for 3 minutes. Repeat stirring and spreading pepitas then bake for 2-3 more minutes or until a nice golden brown.
Remove from oven, stir and spread out to cool. Store in an airtight container once cooled.
Add strawberries, blueberries and dried cranberries and gently toss to combine. Drizzle with a bit more dressing and top with candied pepitas. Pass extra dressing at the table.
See Café Tips above for more detailed instructions and tips for making this salad.