Mason Jar Salad with Creamy Pesto Dressing - Forks Over Knives

Ingredients

• ½ cup soaked raw cashews (see tip in recipe intro)
• ⅔ cup loosely packed fresh basil leaves
• 1 clove garlic
• 1 tablespoon nutritional yeast
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt
• ⅔ cup unsweetened, unflavored plant-based milk
• 6 cups fresh baby spinach
• 4 cups cooled cooked wheat berries
• 2 cups cherry tomatoes, halved
• 1 medium summer squash, quartered lengthwise and cut into ½- inch slices
• 1 cup shredded carrots
• ½ cup chopped red onion
• Sea salt, to taste
• Freshly ground black pepper, to taste