In a mixing bowl toss the diced butternut squash with cinnamon, ½ teaspoon kosher salt, ½ teaspoon black pepper and 1 tablespoon avocado oil.
Place seasoned squash on a parchment lined baking sheet and roast for 30 minutes or until fork tender.
Wash, dry and remove the rib from the kale leaves.
Place cleaned kale in a large bowl with the lemon juice, honey, remaining avocado oil, salt and pepper.
Massage kale with clean or glove covered hands for 2 minutes.
Toss in beets and room temperature butternut squash.
Serve with warm or room temperature chicken tagine and crumbled goat cheese.