Potato Pesto Salad

Ingredients (for 4 servings)

• 1 whole — Roasted Potatoes & Beans
• 30 oz — baby potatoes, quartered • 1 3/4 cups cooked butter beans (lima beans), drained and rinsed • 1 tbsp olive oil • 1 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp salt • 1/4 tsp black pepper
• 1 whole — Pesto
• ½ cup — raw walnuts • 1/2 cup raw pine nuts • 2 cups arugula • 1 1/2 cups fresh basil leaves • 1/3 cup extra-virgin olive oil • 1/4 cup nutritional yeast • 2 garlic cloves • Zest and juice of 2 lemons • 1/2 tsp salt
• 1 whole — Salad Assembly
• 7 whole — small radishes, thinly sliced • 2 green onions, thinly sliced • 1 2/3 cups cherry tomatoes, halved • 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced • 2 cups arugula