In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat).
When bright green, turn off heat and add squash.
Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed.
To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.