Whisk the dressing
In a small mixing bowl whisk together the olive oil, lime zest, lime juice, agave, garlic. Season with salt and pepper then set the dressing aside until ready to use.
Prep the croutons
Heat the oven to 325°F (170ºC). Slice a baguette into into ½-inch cubes. Add to a bowl and toss with olive oil, garlic, cilantro and chili powder. Season with salt.
Bake the croutons
Spread the croutons in a single layer on a baking sheet. Bake until the croutons are crisp and golden brown, about 15 to 20 minutes. Let cool.
Massage the kale
Toss ¼ cup of the dressing with the kale. Massage the dressing into the kale using your hands. Add more dressing if desired.
Assemble and serve
Add the butternut squash, avocado, queso fresco, pumpkin seeds, radish and croutons. Toss to combine then serve.