Preheat oven to 350 degrees F.
Place the chopped potatoes, squash, and beets on a baking sheet lined with parchment, and toss with 2 tsp oil. Sprinkle lightly with salt, if desired.
Bake for about an hour (more or less depending on the size of your chop), until soft and browned.
Meanwhile, place the chickpeas on a small baking sheet or in a baking dish, and sprinkle with cinnamon and ½ tsp oil. Toss to coat.
Bake the chickpeas for 20 minutes.
On a second large, lined baking sheet, arrange the kale, and drizzle with 2 tsp oil. Massage the oil through all the kale with your hands.
When the chickpeas are done, remove them from the oven, and put the kale in. Bake the kale for about 15 minutes, until just starting to crisp.
Allow all the vegetables to cool a bit (or refrigerate until cold) after roasting.
Make the dressing by whisking all the ingredients together in a small bowl.
Make the salad by transferring the kale to a large bowl, and adding the other toppings as desired. Drizzle with half the dressing before serving, or at the table.
Will keep in the refrigerator for a few days.