Heat the oven to 450°F (~225°C). Toss the fennel and parsnip with the olive oil on a sheet tray and season with kosher salt and freshly ground pepper. Set aside while until the oven comes to temp, then roast 25 minutes, stirring half way through, or until veggies are browned and tender but not mushy. You want them to hold up in the salad and still have a little bite. If they’re tender but not yet brown, pop them under the broiler for a minute or two to get color on them and avoid over-cooking.

Meanwhile, cook the quinoa. In a medium pot combine the quinoa with 3 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until the water is absorbed. Remove from heat, let sit an additional five minutes covered, and then fluff with a fork.

While the quinoa is cooking, make your five minute eggs. Cover eggs in cold water, bring to a boil, immediately remove from the heat, cover the pot, and allow them to sit for five minutes. While they sit, prepare an ice bath. Gently remove the eggs to the ice bath after the five minutes and peel once cool. Slice in half and sprinkle with a bit of course salt and set aside.

Make the dressing. Combine all ingredients except for the olive oil in a bowl and then slowly whisk in the oil to emulsify.

Once the quinoa and vegetables are cooked, allow them to both cool to room temperature and then combine them in a bowl. Toss in the apples, if using. Pour the dressing over the salad and stir to combine thoroughly. Taste and add additional salt or lemon juice if desired.

Top the salad with the sprouts, pepitas, feta, shaved shallot, chopped parsley, and eggs. Serve at room temperature.