Pan-roasted Yam Salad

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  • 200 cal
  • 7g fat (1g sat)
  • 0mg chol
  • 210mg sodium 32g carb
  • 4g fiber
  • 14g sugars
  • 2g protein


  • 2 tablespoons high-heat oil, divided
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 3 pounds Garnet or Jewel yams, scrubbed and cut into 1/2-inch cubes
  • Salt and pepper, to taste
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons orange juice
  • 1 tablespoon honey
  • 1 to 3 teaspoons harissa (optional)
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans
  • 1/4 cup chopped fresh parsley


Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add onions, garlic and thyme; cook until onions are soft, 5 to 7 minutes. Add half the yams and cook until golden and tender, stirring occasionally, about 20 minutes. Remove from the skillet, add remaining oil and cook remaining yams. Return first batch of yams to the skillet and season with salt and pepper.

In a small bowl, whisk together vinegar, orange juice, honey and harissa. Toss with cooked yams and cranberries. Cook over low heat, stirring occasionally, until sauce thickens, 5 to 10 minutes. Remove from the heat and stir in pecans and parsley. Serve warm or at room temperature.

Special notes:

Make ahead: This dish can be made up to 1 day ahead. Remove from the refrigerator 1 hour before serving to bring to room temperature.

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