Place the potatoes, squash and carrots into separate bowls. Toss vegetables with enough olive oil to coat them lightly then pour each onto separate sheet pans covered with foil. Sprinkle them all generously with salt and freshly ground pepper.
Roast vegetables, one sheet pan at a time, in a preheated 425 F oven.** After each sheet pan has been in the oven for about 15 minutes, remove the pan, turn the vegetables over with a spatula and continue roasting them till they are nicely browned and fully cooked- another 10-15 minutes. Remove pans from oven and allow vegetables to cool to room temperature.
While vegetables are roasting, make vinaigrette (see recipe below). When vinaigrette has been made set it aside, then place all remaining ingredients into a large mixing bowl. Add cooled roasted potatoes and roasted vegetables to the bowl and pour 1 cup of the vinaigrette over all. Stir and toss all ingredients together until vegetables are evenly coated with vinaigrette. Correct for seasonings and add more vinaigrette if desired. Add toasted almonds, stir and toss once more. Serve salad slightly warm or at room temperature. Makes 10-12 servings.