Step 1: Toast the Almonds

On a dry skillet over medium heat, spread the slivered almonds. Toast until aromatic and faintly golden brown, stirring periodically, 2 to 3 minutes. Take care to avoid burning them. As an alternative, you may toast them for between 5 and 7 minutes at 350°F (175°C) on a baking sheet in a preheated oven. Let it cool.

Step 2: Prepare the Apples

Cut the apple into bite-sized pieces after coring it. You may mix them with a little lemon juice to keep them from browning.

Step 3: Prepare the Dressing (if homemade)

To make your own dressing, put the raspberries, olive oil, Dijon mustard, red wine vinegar, salt, and pepper in a food processor or blender. Blend till it is smooth.

Step 4: Assemble the Salad

Combine the chopped apples, toasted almonds, red onion (if using), golden raisins (or cranberries), and mixed salad greens in a large salad bowl. If desired, add the crumbled cheese.

Step 5: Serve

Drizzle the salad with the raspberry vinaigrette right before serving. Gently toss to mix. To prevent the greens from withering, it is recommended to dress the salad just before serving.