The dinner salad you're actually pumped to eat.
1 medium acorn squash , sliced lengthwise into 1” wedges, wedges halved crosswise¼ cup fresh lemon juice4 ounces feta, thinly slicedPreheat oven to 425°. Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–35 minutes; drain and set aside.
Meanwhile, toss squash and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until soft and browned, 20–25 minutes. Let cool slightly. Whisk tahini, lemon zest, lemon juice, and remaining 4 Tbsp. oil in a large bowl; season with salt and pepper. Add farro, squash, radishes, and kale and toss to combine; season with salt and pepper. Top salad with feta just before serving.
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