Whisk together all ingredients for the balsamic vinaigrette in the bottom of a large bowl (if making ahead of time, shake up in a jar or in a separate small bowl).
Add the baby arugula (5 oz.), sliced strawberries (8 oz.), sliced green onions, crumbled feta cheese (1/4 cup), and sliced or slivered almonds (1/4 cup) to the large bowl.
Toss together until all ingredients are covered in the dressing and serve immediately.
Notes
Make it a meal: add grilled, sliced chicken or grilled shrimp, or seared salmon, or another protein to the salad to make it more hearty for a meal.
Make it ahead: mix the dressing separately and add all salad ingredients to a large bowl. Refrigerate both, covered, for up to 24 hours. Toss with the dressing just before serving.
Ingredient substitutions: goat cheese or fresh mozzarella can be substituted for feta; honey or another sweetener can be substituted for maple syrup; other nuts like chopped walnuts or pecans can be substituted for the almonds, or sunflower or pumpkin seeds for a nut-free version; baby spinach or other baby greens may be substituted for arugula; sliced red onions may be substituted for the green onions.
A store-bought balsamic vinaigrette will work just fine, as will another salad dressing with a sweet flavor such as poppy seed dressing. I also like using my homemade creamy maple balsamic dressing for this salad.