Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Halve lemon; squeeze juice into a small bowl.

Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are dark green and tender, 1 minute.

Toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

While broccoli roasts, in a medium bowl, combine radishes, vinegar, 2 TBSP warm water, 1 tsp sugar, and a pinch of salt (4 TBSP warm water and 2 tsp sugar for 4 servings). TIP: Taste and add another pinch of sugar if you like a sweeter pickle!

Set aside, stirring occasionally, until ready to serve.

In a second small bowl, whisk together mayonnaise, sour cream, garlic powder, 1 TBSP lemon juice, ½ tsp oregano, a pinch of salt, and pepper (2 TBSP lemon juice and 1 tsp oregano for 4 servings).

Add feta; stir to combine.

Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1½-2 minutes.

To bowl with kale, add grain blend, a drizzle of olive oil, salt, and pepper. Toss to combine.

Divide kale and grains between bowls. Top with roasted broccoli and pickled radishes (draining first); drizzle with feta dressing and serve.