If your corn has not yet been cooked, bring a large pot of salted water to a rolling boil. Add the corn and boil for 5 minutes. Remove the corn from the pot and use a knife to cut the corn away from the cob.
In a small jar fitted with a tight lid, fully combine ingredients for the lemon vinaigrette. Season to taste and set aside.
In a large salad bowl combine the baby kale, baby spinach, arugula, red onion, tomatoes, carrots, corn, bell pepper, sliced radish, strawberries, pomegranate arils, slivered almonds and green onion. Sprinkle with feta cheese, freshly cracked black pepper. Drizzle with the homemade lemon vinaigrette (or dressing of choice) and serve.