Combine all ingredients in a small covered container. Cover and shake well. Allow to sit at room temperature for at least 20 minutes, shaking occasionally.
Preheat the oven to 325˚F. Line a large baking sheet with parchment paper. Spray the parchment paper lightly with cooking spray. Set aside.
Spray a small, non-stick skillet and a heat-resistant spatula with cooking spray. Add the almonds, paprika, cayenne and salt and cook over medium heat, stirring frequently (scraping the sides of the pan) until almonds are coated and the maple syrup has disappeared (about 3-5 minutes).
Transfer the almonds to the prepared pan and spread to a single layer. Bake for 10 minutes, then remove from the oven and allow to cool completely on the pan.
Place greens in a large shallow bowl. Top with the peaches, blueberries, pickled red onions. Drizzle lightly with the dressing then sprinkle the candied almonds and goat cheese (if using) over the top. Pass extra dressing at the table.
See Café Tips above in the post for more detailed instructions and tips.
Nutritional information does not include the Honey Cider Dressing. See that post for the dressing nutrition.