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Stir together shallots, vinegar, mustard, thyme, honey, salt, and pepper in a bowl. Let stand 10 minutes. Slowly whisk in oil until combined.
Place cooked rice, spiralized squash, and Swiss chard in a large bowl. Add half of the dressing; toss to coat. Divide mixture among 4 bowls. Top each serving evenly with red beets, apple, golden beet, feta, and pepitas. Drizzle with remaining dressing, and sprinkle with fresh parsley.