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