Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette

1 lb. cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-sized pieces
4 T. olive oil, divided
1 T. finely chopped fresh thyme
Kosher salt
1 large bunch Swiss chard, stemmed, deribbed, and torn into bite-sized pieces
2 c. mixed grains (farro, spelt, sorghum, and/or pearl barley)
4 oz. ricotta salata, crumbled
1/2 c. sliced almonds, toasted
1/2 c. carrot juice
2 T. sherry vinegar
1 T. freshly squeezed lemon juice, plus more as needed
2 t. harissa, or to taste
1 garlic clove, minced
1/4 t. honey, or to taste
1/2 c.extra-virgin olive oil

 Heat the oven to 375 degrees. Toss together the mushrooms, 2 T. olive oil, and the thyme on a parchment-lined rimmed baking sheet. Season with salt and spread into a single layer. Roast for 20 minutes, then spoon off any liquid that's accumulated. Continue roasting until brown and tender, 5-10 minutes more, then transfer to a large plate to cool.

Toss together the chard and remaining 2 T. olive oil on the same parchment-lined rimmed baking sheet. Season with salt, then massage the oil thoroughly into the chard until evenly coated. Roast until the leaves start to wilt, 3-5 minutes. Let cool on the baking sheet.

Whisk or blend carrot juice, vinegar, lemon juice, harissa, garlic, honey, and 1/2 c. olive oil until emulsified. Taste and adjust seasoning with salt, more lemon juice, or more harissa, if needed. (This dressing will keep in a glass jar in the refrigerator for up to 3 days.)

Cook each grain separately, or cook them together in a large pot with enough water to cover by at least 6", adding grains at intervals depending on their cooking times. When the grains are cooked, drain well and transfer to a large bowl or serving dish. Let cool a few minutes, then toss with about half the dressing. Toss with the mushrooms, chard, ricotta salata, and almonds. Taste and adjust seasonings. Drizzle with more dressing and toss again until evenly dressed. Serve warm or at room temperature. (Will keep, refrigerated, for 3 days.)

Serves 4.

Adapted from Mighty Salads, p. 73.