Squash and Farro Salad with Tahini Vinaigrette

Step 1

Preheat 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.

Step 2

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.

Step 3

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.