Kale Salad with Spiced Butternut Squash and Soft Boiled Egg

1. Sauté butternut squash zig zags in a pan with olive oil and Primal Palate New Bae seasoning until tender and spiced.
2. To make soft boiled eggs, bring water to a boil, then carefully place eggs into the boiling water and cook for 6 minutes. Immediately transfer the cooked eggs into ice water to cool, then peel.
3. For the Honey Mustard Balsamic dressing, mix together Dijon mustard, balsamic vinegar, oil, and a little honey.
4. Assemble the salad: Combine kale, spiced butternut squash, cucumber, avocado, cherry tomatoes, dill, and micro greens in a bowl. Top with the soft boiled egg and drizzle with the dressing.