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

Halve, peel, and cut onion into ½-inch-thick wedges. Quarter lemon.

Toss onion and butternut squash on a baking sheet with a drizzle of oil, Za’atar Spice, garlic powder, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

When veggies have 5 minutes remaining, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.

In a large bowl, combine honey, 2 TBSP olive oil, ½ tsp sugar, juice from half the lemon, a splash of water, and a pinch of salt (4 TBSP olive oil and 1 tsp sugar for 4 servings). Whisk until thickened and thoroughly combined.

Once veggies are done, transfer to bowl with dressing. Add spinach, grains, and half the feta. Toss to combine. Taste and season with salt and pepper.

Divide salad betweens shallow bowls. Sprinkle with remaining feta and serve with remaining lemon wedges on the side.