BUCKWHEAT AND ROASTED VEGETABLE TABBOULEH SALAD

Name: BUCKWHEAT AND ROASTED VEGETABLE TABBOULEH SALAD
Ingredients: 1 cup cooked hulled buckwheat (see notes); ½ butternut squash (diced and roasted (about 1 1/2 cups, see); notes); 3 yellow beets (peeled, roasted, and diced (see notes)); 4 stalks asparagus (blanched and roughly chopped (optional)); ½ cup fresh parsley (finely chopped); SAUCE:; ⅓ cup lemon juice; 3 scallions (chopped); ¼ cup olive oil; 2 tablespoons fresh tarragon (chopped); 1 tablespoon lemon zest; 1 tablespoon fresh mint (chopped); 1 tablespoon maple syrup