Pan-roasted Yam Salad recipe | PCC Community Markets

Ingredients

• 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