Place scallions, oil, honey, mustard, lemon juice, salt, and pepper in a bowl and whisk well to combine. Set aside.

Dressing may be made in advance and refrigerated until needed. Whisk before pouring over the salad.

Arrange kale on a large, wide salad platter. Layer with carrot strips, beets, and nectarine wedges. Scatter almonds and feta cubes; drizzle with the dressing and serve.

The salad can also be plated individually.