Hull and slice the fresh strawberries into 1/4-inch segments. Place on a paper towel to absorb excess moisture.

Slice the green onions into small pieces, separating the white/light green parts for the salad mix. Reserve the dark green tops for garnishing.

Crumble the feta cheese into small chunks.

Whisk together Dijon mustard, maple syrup, garlic powder, salt, and pepper. Gradually drizzle in olive oil while whisking, then add balsamic vinegar and whisk until smooth.

In a large mixing bowl, toss the arugula with the vinaigrette until coated. Gently fold in the sliced strawberries, green onions, crumbled feta, and toasted almonds.

Divide the salad into serving bowls, garnishing with reserved dark green tops of the green onions.