We’re sweet on parsnips. The creamier cousin of the carrot stands up to a boatload of spice in this winter salad developed by our Test Kitchen. A coating of roasted cumin and fennel seeds, a garlic-and-salt paste, lemon juice and red pepper flakes give the thinly sliced roots enough flavor to balance a meaty main or simple scrambled eggs. Add mustard greens or arugula to make the dish an even heartier side. Either way, we think you’ll be smitten with this salad too.