Roasted Vegetables with Walnut Arugula Pesto

Walnut Arugula Pesto

• 3 oz walnuts
• 5 oz vegan Parmesan cheese cut into pieces
• 2 oz extra virgin olive oil
• 3 oz baby arugula
• 3 oz fresh baby spinach
• 1 oz lemon juice
• ¼ tsp salt to taste

Roasted Vegetables

• 4 ½ oz red beets peeled and cut into wedges
• 6 oz red onions cut into wedges
• 10 oz butternut squash peeled, cubed (2 in.)
• 10 oz kabocha squash cubed (2 in.)
• 12 oz sweet potatoes peeled and cubed (1 in.)
• 3 oz extra virgin olive oil divided
• 15 oz cabbage sliced (1 in.)
• fresh parsley leaves to garnish
• fresh thyme to garnish