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 leaves into bite-size pieces. Quarter lemon. Trim and thinly slice radishes into rounds.

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, 1-2 minutes. Set aside.

Toss squash on one side of baking sheet with a large drizzle of olive oil, salt, and pepper.

Lightly oil empty side of sheet; add sausage*.

Roast on top rack until squash is golden brown and sausage is cooked through, 15-18 minutes.

Meanwhile, in a small bowl, whisk dressing with 2 TBSP olive oil, juice from three lemon wedges, and a pinch of salt and pepper until smooth and combined. (Use 4 TBSP olive oil and juice from six lemon wedges for 4 servings.)

Taste and add another squeeze of lemon juice if desired.

Once squash and sausage are done roasting, transfer sausage to a cutting board to cool.

To bowl with kale, add roasted squash, radishes, Parmesan, and sunflower seeds. Drizzle with dressing; toss to coat.

Once sausage is cool enough to handle, slice into ½-inch pieces.

Divide salad between bowls; top with sliced sausage and serve.