SOFT-BOILED EGGS: Heat a pot with water and bring to a boil. Once boiling, add in eggs and cook for 6 minutes. Transfer eggs to an ice bath for 2-3 minutes, then peel.
DRESSING: Add all of the ingredients to a blender and blend until smooth. If you do not have access to a high-speed blender, soak cashews in warm water for 30 minutes before blending.
Toss salad ingredients together in a bowl and mix with dressing. Top with eggs and enjoy!
Extra dressing will stay fresh in the fridge for up to 1 week.