Green Lentil Salad with Cashew Pesto

• 3 cups Brussels Sprouts finely chopped
• 3 cups Baby Cauliflower finely chopped
• 3 cups Broccoli finely chopped
• 6 cups Baby Arugula finely chopped
• 2 cups Green or Brown Lentils steamed
• Olive Oil
• Sea Salt & pepper
• 1/2 cup Chopped Toasted Almonds

For the Cashew Pesto:

• 1/2 cup Unsweetened Cashew Yogurt
• 2 large handfuls Basil
• 1 Garlic Clove
• 1/4 cup Nutritional Yeast
• Olive Oil