First Step: Prepare Salad Ingredients Rinse and thoroughly dry 5 oz of baby arugula to remove any dirt or moisture. Wash 8 oz of fresh strawberries, remove stems, and slice evenly into thin pieces. Thinly slice 2 green onions, and lightly toast ¼ cup of almonds or pine nuts in a dry skillet for 3-4 minutes until fragrant.

Second Step: Make the Balsamic Vinaigrette In a bowl or jar, combine 1 teaspoon maple syrup or honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon balsamic vinegar. Whisk or shake together. Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking vigorously to emulsify the dressing. Add 1 teaspoon lemon juice for an extra fresh note if desired.

Third Step: Assemble the Salad In a large serving bowl, gently toss the prepared arugula, sliced strawberries, sliced green onions, and toasted nuts. Crumble ¼ cup feta cheese evenly over the top to add creamy, tangy richness.

Fourth Step: Dress and Toss Drizzle the balsamic vinaigrette evenly over the salad ingredients. Toss gently but thoroughly to coat all components with the dressing without crushing the strawberries or wilting the arugula.

Final Step: Serve Fresh Serve immediately to enjoy crisp textures and vibrant flavors. If making ahead, refrigerate salad components and dressing separately and combine just before serving to prevent sogginess. Add an extra squeeze of fresh lemon juice right before serving for brightness.