1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. Toss squash in oil and spread onto a lined baking sheet. Roast for 30 minutes; broil on lower rack an additional five to eight minutes until
beginning to brown at the edges. Remove from oven and allow to cool.
3. Combine kasha, lettuce, avocado, watermelon, mint, and parsley in a large serving bowl.
4. Toast walnut nibs in a dry sauté pan for a few minutes until fragrant and beginning to brown. Add to bowl along with oil, lemon juice, salt, and butternut squash. Toss lightly to distribute flavors.