Preheat a pan over low heat. Add almonds to the pan. Shake the pan frequently to prevent burning, and cook almonds for about 1 minute or until lightly toasted. Transfer almonds to a bowl.
Toss sliced pears in the lemon juice.
Combine the bok choy, pears, carrots, and red onion in a large serving bowl. Top with toasted almonds, and serve with ginger-turmeric dressing. Sprinkle with salt and pepper, if desired.
If making in advance, combine bok choy, pears, carrots and onion in an airtight container. Add almonds and dressing just before serving.Store undressed salad in the refrigerator up to 2 to 3 days.Nutrition values are per serving and include ginger-turmeric dressing.