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In a large bowl, combine the baby arugula and mixed spring greens. Set aside.
Using a knife or mandoline, thinly slice the radishes and red onion. Add them to the bowl with the greens.
In a small dry skillet over medium heat, toast the almonds until lightly golden and fragrant (about 2–3 minutes). Be careful not to burn them. Set aside.
In a small bowl or measuring cup, whisk together the lemon juice, honey (or maple syrup), olive oil, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the toasted almonds and optional cheese over the top just before serving.
Enjoy your Radish & Arugula Spring Greens Salad as a refreshing starter or alongside grilled chicken, fish, or tofu for a heartier meal.