Microwave butternut squash for about 5 minutes to soften. Once cooled, peel the butternut squash and cut into small cubes.
Season the cubed butternut squash with 1 tsp avocado oil, salt, and pepper. Bake in the oven for about 40 minutes at 400 degrees.
Season the shaved brussel sprouts with 1 tsp avocado oil, salt, and pepper. Bake in the oven for about 20 minutes at 400 degrees.
To make the salad dressing, mix 1 tbsp dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar, and 2 tbsp olive oil in a small bowl.
Add 3 cups of shaved kale to a large bowl. Make sure to remove the stems. Add half of the salad dressing mixture to the bowl and massage the kale for a couple of minutes in the dressing.
Once cooled, add the roasted shaved brussel sprouts and 2 1/2 cups of the roasted butternut squash to the bowl.
Cut an apple into slices and slice the roasted chicken breast into cubes. Add the apple slices and chicken breast cubes to the salad.
Add the pecans, dried tart cherries, and the rest of the salad dressing to the bowl. Mix the salad to evenly distribute the dressing.
Top with goat cheese crumbles and serve.