Make the dressing by combining all of the ingredient, except water, and mixing until smooth. Add in the water, a little at a time, until you reached the desired consistency (less water, the thicker the dressing will be). Add a dash of salt and pepper, taste, and adjust as desired. 

Preheat oven to 425 degrees. Drizzle the cubed sweet potato Wirth olive oil, salt, and pepper and place on baking sheet. Bake for 20-25 minutes, turning periodically, until the sweet potatoes are browned and softened. 

Make the soft boiled egg by placing the two eggs in cold salted water in a sauce pan. Bring the water to a boil then take the pan off the heat and cover and let sit for 4 minutes (more if you want a less runny egg). After 4 minutes, immediately place eggs in cold water. Peel and cut in half immediately before adding to the salad. 

Build the salad by placing a cup of the green on each plate. Top greens with quinoa, roasted sweet potatoes, an avocado half, cashews, a soft boiled egg and desired amount of dressing. 

Serve and enjoy!